Summer Pazanella Salad with Tomatoes

What to do with old epi acme baguette, oh, just a quick light meal. A delicious pazanella salad is created by using old toasted epi bread, cubed with some fresh early girl tomatoes (from Dirty Girl, at the Ferry Building), fresh red onions and Bodega Goat cheese (from the mart as well). I also added a few chopped chives and parsley.
Pazanella salad would go perfect with brunch, such as eggs, or even a roast chicken. It is a great way to use up stale bread.

I first cubed the bread, and tossed with olive oil, salt and pepper. Then I placed them on a baking sheet and baked at 425 for about 5 minutes, until lightly golden, but not crunchy like a crouton. Then I let them cool slightly as I chopped early girls, sliced red onion and finely chopped the herbs. I tossed in the bread. I dressed it with simple red wine vinaigrette. I first coat everything with oil, then toss, and then repeat with salt, pepper and red wine. I served it with a slice of Bodega goat cheese, which is creamy, not too strong, and a perfect complement to the sweet tomatoes. Eat and Enjoy!