Early Girl Panzanella with Mixed Herbs

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This salad is a wonderful way to use up a late summer glut of tomatoes. Here I call for one of my favorite varieties, the Early Girl. Early girls have thicker skins and are often dry farmed in Northern California. This results in wedges that are less likely to fall apart in salads and a more concentrated tomato flavor that will uplift any recipe.

This dish should really only be made in the summer and early fall when the tomatoes are in season and taste as tomatoes should: tangy, sweet and just a hint of richness.

It’s also a terrific way of using up bread that has been lingering in your pantry too long and has gone stale. If you don’t have stale bread simply toast the bread cubes in the oven until they crisp up. 

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