Summer

The chicken and the mango dressing can be made a day ahead and refrigerated separately.

If your grill is large enough, you can cook everything at once. Give the hamburgers about a 2-minute head start so everything is ready to come off the grill at the same time.

To reduce the fat, we eliminated the cheese and toasted the corn tortillas in the oven rather than frying them in oil.

We serve this salad on whole-grain toast as an open-face sandwich, but it is also delicious mounded on a bed of crisp salad greens.

You can prepare the vegetables up to 2 hours before serving and keep them covered in the refrigerator. If desired, include some poblano or other chiles along with the peppers. You can substitute feta cheese for the ricotta salata.

We recommend serving this juicy salad as a first course, either alone or accompanied by mixed greens. We used beefsteak tomatoes, but any fresh, ripe tomatoes would be equally delicious.

If you can find it, use Zephyr squash, which is yellow with a pale-green tip. You can also use a mix of young green and yellow squashes.

You can intensify the garlic flavor by rubbing an additional clove on one side of the toasted bread before tearing it into chunks.

Chioggia beets are pink on the outside and striped on the inside. Because they are not cooked in this recipe, choose tender baby beets. You can use red or golden beets if Chioggia beets are unavailable. After your grill becomes hot, grill the lemon halves, cut side down, until lightly charred. Remove, let cool slightly, and squeeze their warm juice over the vegetables.

Ricotta salata is a firmer version of fresh ricotta; it is perfect for shaving over salads.

French feta is creamier, milder, and less salty than the Greek version. Arrange this salad on a platter, and let your guests serve themselves.