Summer Panzanella Salad

When it’s too hot to cook, we crave recipes that rely on fresh summer produce to do all the work for us. This refreshing dish proves you can forgo the heat and still eat well in just a few simple steps – especially if you add a wine that complements your seasonal ingredients.


  • 3 cups cubed sourdough bread
  • 1 zucchini, diced
  • 2 Tbsp. extra virgin olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes
  • ½ cup fresh basil
  • ½ cup chicken broth
  • 1 Tbsp. lemon juice
  • Parmesan cheese, to taste


• Preheat the oven to 350 degrees. Place the cubed sourdough in a single layer on a baking sheet and toast until golden brown, about 15 minutes.
• In a pan over high heat, brown the zucchini with the olive oil, salt and pepper, about 2 to 3 minutes. Add the tomatoes and continue to cook until they are blistered and release juice. Remove from heat.
• In a large bowl, combine the vegetable mixture and sourdough croutons. Top with the basil, chicken broth, lemon juice, basil and Parmesan and gently stir to combine.