Evy Swoboda, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/evy-swoboda/ Your Guide to St. Louis Restaurants, Recipes, and Food Culture Mon, 02 Jun 2025 09:02:09 +0000 en-US hourly 1 https://www.saucemagazine.com/wp-content/uploads/2025/07/cropped-sauce-magazine-favicon-Katrina-Behnken-32x32.png Evy Swoboda, Author at Sauce Magazine: Intelligent Content For The Food Fascinated https://www.saucemagazine.com/author/evy-swoboda/ 32 32 248446635 Summer Panzanella Salad https://www.saucemagazine.com/recipes/summer-panzanella-salad-17365876/ Mon, 01 Aug 2022 09:00:00 +0000 https://www.saucemagazine.com/recipes/summer-panzanella-salad-17365876/

4 servings

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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

PREPARATION

• 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.

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