Ask most cooks what their favorite time of year is in the mid Atlantic and I would venture a guess that most would likely say the fall. Autumn has much to offer; the abundance of late summer fruits and herbs blended with the beginnings of squashes, eggplants and heartier fall crops. Indian summer produce brings the opportunity to blend summer's peaches and corn together with the grapes of autumn – a genuine mash up of the tastes of two seasons.

Naturally, the warm days and cool nights leave you longing for a little of both lighter fare, perhaps for lunch, and substantial food that fills you up without sending you into a food coma. Just like getting dressed during this transitional time can be a challenge, so too can figuring out how to combine both season's offerings. A panzanella salad will do the trick. Panzanella salad dates back to the 16th century for the Italians – with deep Tuscan roots. The foundation ingredients are onion, tomato, fresh basil and of course crusty bread, even better if it's a day or two old. Additionally, non-traditional ingredients have found their way into this Italian-inspired salad. It is one of those recipes that perform well when paired with the season's best to show off what's at market and fresh from the region.

In this version, early autumn squash is mixed with tomatoes, a duo that is available for only about 30 days out of the year. The basil adds a fragrant and herbal quality to the salad and ties the whole dish together.

For some added creativity for the dish I used a Parisian scoop for the cucumbers so they could match the size of the tomatoes. I paired Williamsburg Winery's Governor's White, a fresh and fruity semi-dry blend, which complements the freshness of the salad. This refreshing white wine has an impeccable balance of sweetness and acidity to complement the sweet and savory warmth of the early autumn produce. Williamsburg Winery dates back to the colonial era and embodies the essence of American culture with wines that have been cultivated and perfected for centuries.

Early Autumn Panzanella Salad

3 pints cherry tomatoes, cut into halves
1 Cucumber, Parisian scooped
1 Kabocha Squash, peeled, cubed and roasted
1 Red Onion, peeled and sliced paper thin
1 12 inch Baguette, grilled and cubed
1/2 cup Cracked Green Olives, diced
1/4 tsp Red Pepper Flakes
1/2 cup Basil Leaves, cut into chiffonade
Salt and Pepper to taste
1 1/2 cup Sherry Vinegar Dressing (recipe follows)
1 1/2 cup Artisan Feta Cheese

Take a large mixing bowl and combine all ingredients except Feta. Panzanella should be moist, but not saturated with dressing. Adjust seasoning and refrigerate for 1 hour before serving. Remove from fridge, divide between six bowls and garnish with crumbled Feta.

Sherry Vinaigrette

1/2 cup Sherry Vinegar
1 tbs Balsamic Vinegar
1 tbs Whole Grain Mustard
1 1/2 cup Good Olive Oil
Salt and pepper to taste

Combine all ingredients in a small container with airtight lid. Shake vigorously until combined. Keep refrigerated.