Salad

The trick to achieving a good emulsification—suspending the oil in water-based ingredients such as vinegar—is to add the oil toward the end and whisk it in a little bit at a time.

If you cannot find pluots, a plum-apricot hybrid, you can substitute more plums.

Use small red or white potatoes if fingerling potatoes are unavailable.

If making this in advance, wait to add the cucumber until just before serving.

This recipe calls for lime juice—rather than lemon juice or vinegar—to brighten the sweet flavor of summer tomatoes. We used heirloom varieties for their exceptional taste and vivid colors, but you can use any kind or size—from the farmers’ market or your own backyard—as long as they are ripe.

Any combination of kale, chard, and mustard or collard greens works well.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

Farro is a type of hulled wheat that has been cultivated in Italy for centuries. Look for it at gourmet shops and health-food stores, where it is also sold as spelt. Other grains, such as barley or bulgur wheat, can also be used; cook them according to package instructions.

The ingredients can be prepared the day before and refrigerated.

Let dressing sit overnight to meld flavors.