The combination may sound strange upon first read, but when our server at The Summer House mentioned it as a favorite dish, we had to try. What arrived was a gorgeous plate of three strawberry preparations — raw, pickled, and prosecco’d — plus two kinds of tomatoes, all atop a few luscious squiggles of foie gras. Add a few basil leaves and some dollops of basil reduction, and you’ve got a summer salad to sing about.