Terry Koval’s Trout with Sun Gold Tomato & Cucumber Salad Over Wheat Berries

Terry Koval, executive chef at Wrecking Bar in Atlanta, was inspired by summer when he created this enticing entrée. Fresh mountain trout is lightly seasoned and pan-fried, then topped with a salad reminiscent of gazpacho, a cool and refreshing summer soup typically made with tomatoes and other seasonal veggies. In this case, Sun Gold tomatoes are used; they’re a special variety that can be described as explosively sweet. You’ll want to keep an eye out for ‘em at your local farmers markets once you’re done with this dish - we bet you’ll be craving more!