Eat Drink Play:

Summer is grilling season, and we have sizzling recipes to make your barbecue the best ever.

Summer is peak grilling season. Whether you’re cooking at home with your family or doing a small socially distanced barbecue, these dishes set the stage for delicious fun. One of my favorite grilling recipes shows off tri-tip that has been marinated in a mixture of tequila, herbs and spices. The meat is juicy, with the scent of smoke melding with the floral-sweet notes of tequila and cilantro.

Serve the scrumptious meat cut into thin slices, then top it with a colorful relish made with fresh cherry tomatoes, canned mild green chiles and tasty vinaigrette. On the side, provide a platter of romaine lettuce topped with crumbled cotija cheese or feta and generous slices of avocado sprinkled with seasoned salt. You can drizzle with a little extra-virgin olive oil and fresh lemon juice if you like.

But if you planted tomatoes as one of the cornerstones of your quarantine garden, I suspect that right now you are up to your armpits in those luscious orbs. Lucky you. Showcase them in fresh, lovely sides or starters.

Cherry or grape tomatoes are delicious halved and tossed with diced avocado and an herby vinaigrette for a quick and easy salad. For that dressing, mix 1 tablespoon cider vinegar and garlic salt to taste, and then whisk in 2½ tablespoons extra-virgin olive oil and add some chopped fresh basil; toss tomatoes with enough dressing to coat them. Add a little crisp-cooked bacon if you like.

You can use any variety of full-flavored, ripe tomatoes in the recipe for tomato salad with mangoes and blue cheese. Cherry tomatoes work beautifully, as do wedges of larger tomatoes — or a combination of both. This salad shows off their irresistible side by combining them with sweet-tart mangoes and herbaceous torn basil. Blue cheese adds a justright salty element that balances the dish to perfection.

And if you need a festive starter, “Iron Chef” Cat Cora’s delicious watermelon gazpacho would be a luscious addition. Rather than a tomato base, this gazpacho uses pureed watermelon, balancing the melon’s sweetness with the gentle heat from fresh chiles. This cold and colorful soup makes a great warm-weather starter. It can be prepared four hours ahead and refrigerated. I like to serve it in shot glasses for easy passing. If you prefer, serve it in small bowls.