A panzanella is a bread salad, so don’t forget that. But we are using heirloom tomatoes here as well. And for the tomatoes I would go with a bright and colorful assortment; maybe yellow ones, purple ones, green ones. Whatever looks good to you. But do be mindful of the bread. It should be two to three days old (stale matters) for the proper texture. There is an Italian proverb about scooping up the crumbs of bread you’ve wasted with your eyelashes before you can be admitted to heaven. I think that was one of the provisions of SB 1070 that was tossed out by the Federal District Court over immigrant angels, legal or not. Recently I tasted a perfect panzanella in a local restaurant which reminded me of the fact that the bread (croutons) in the salad require just the right amount of toothiness. You are not feeding this to infants. - pierino

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