This recipe first appeared in Susie Middleton's column, Fresh from the Farm. Read more about the dish and Middleton's farm here.
I learned to combine tomatoes and grilled bread in a salad when I was a cook many years ago at Al Forno restaurant in Providence, Rhode Island. Every summer since, some variation on panzanella has been one of my favorite destinations for beefsteak tomatoes.
Chef Nathan Gould of Water Street Restaurant at the Harbor View Hotel in Edgartown says his fluke crudo is a very refreshing appetizer for a Vineyard summer evening. “Enjoy with a vinho verde or any easy-drinking citrus-forward wine,” he adds.
Now as the local seafood coordinator for the Menemsha Fish House, he still cooks his fluke this way at home, and says all that’s needed as an accompaniment is a tomato or leafy green garden salad.
Dress the beans while they’re still slightly warm and serve this salad at room temperature (not cold) for the best flavor. Great for a potluck, this also makes a nice supper with grilled tuna or swordfish.
Serve this bright, Asian-inspired salad with grilled fish or shrimp on Mother’s Day.
This recipe was originally published with the article, Berries of the Heart.