Early Girl Panzanella with Mixed Herbs
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.
INGREDIENTS
2-3 c cubed sourdough bread
8 Early girls, sliced into wedges
¼ c olive oil
½ Meyer lemon, juiced
2 Tbsp tarragon, roughly chopped
2 Tbsp parsley, roughly chopped
½ tsp salt
⅓ c cubed queso fresco, feta or ricotta salata (optional)
Maldon salt for garnish
DIRECTIONS
In a large bowl combine all ingredients together.
Lightly sprinkle with Maldon salt and serve immediately.
Serves: 4-6