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July 17, 2025 
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Good morning! Today we have for you:
- Hearty summer salads to win friends and influence people
- Zesty chicken
- Plus, the strawberry pasta that made the Wimbledon crowd scratch its head
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| Charlie Bird’s farro salad, adapted by Melissa Clark. Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell. |
The fairest farro salad of them all
Sometimes (OK, most of the time) I have a lot to say about a recipe. Other times, I like to pass the mic to you, the readers, because your comments cover everything and there’s nothing for me to add. As such, here’s what you’re saying about this farro salad, adapted by Melissa Clark from the restaurant Charlie Bird in Manhattan:
“I have lost count of how many times I have made this salad.” |
“This salad is delightful! The nuttiness of the farro and pistachios is just great.” |
“I made this on a day it was too hot to cook and it was a huge dinner party hit.” |
“This is my all time favorite food to bring to a summer potluck. I make it exactly according to the recipe. So dang good!!” |
“I just need to make a batch of this every week and have it ready for I’m-too-cranky-to-make-food moods. It’s good for you comfort food.” |
There you have it: a perfect farro salad for summer. Make a batch, leave your notes for all of us New York Times Cooking cookers and enjoy!
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Three more super summer salads |
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Today’s specials
Zesty grilled chicken with citrus slaw: Anything labeled “zesty” immediately gets my attention; it implies an assertive, but friendly, tanginess and acidity. (Also, as a child of the ’80s, this jingle is seared into my brain.) Kristina Felix’s new recipe combines a Sonoran-style, citrus-marinated chicken with a crunchy carrot-and-cabbage slaw. Make extra, as I’m betting the leftovers will make terrific tacos.
Roasted tomatoes: The best summer tomatoes, as we all know, should be eaten raw, dressed with only salt and maybe a halo of olive oil. Runner-up tomatoes should be roasted, as in this David Tanis recipe, to be eaten as a side or tossed with pasta.
Chile-garlic salmon with mango and cucumber salad: I am all in on fresh mangoes until they disappear from my grocery store (and that’s when I switch to frozen, of course). Ifrah F. Ahmed builds a spicy-sweet sauce from pantry staples; if you’re cooking for the spicy-skeptical, simply ease back on the chile-garlic sauce.
And before you go
Polish tennis star Iga Świątek won her first Wimbledon title 6-0, 6-0, and while most would assume this win was the result of hard work, dedication, sacrifice and talent, I think it was really her meals of strawberry pasta. Kasia Pilat wrote about makaron z truskawkami (Polish strawberry pasta) for The New York Times; you can find the recipe here and watch Vaughn Vreeland make it by clicking on the image below:
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| Strawberries, yogurt, pasta. What’s not to love? Vaughn Vreeland |
Thanks for reading!
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