In an age of farm-to-table cuisine, Chris Fischer had a different idea: Why not bring the table to the farm? After years spent cooking in top restaurant kitchens (New York City’s Babbo, London’s River Cafe), he now grows vegetables on his family’s Martha’s Vineyard farm, Beetlebung, and -- when the crops come in -- hosts elegantly rustic dinners in the greenhouse.
Golden croutons made from olive bread boost the presence of the Kalamata olives, both of which are fried in this rendition of the salad. Cucumbers, tomatoes, and red onion -- tumbled over slices of feta -- are all here. Dill adds a bright spring grassiness.
Because they're easy to grow, tomatoes are the most common backyard garden crop. There are thousands of varieties, including beefsteak, plum, and small-size cherry, grape, and pear tomatoes; all are at their most flavorful in late summer.