2 min read

Sourdough Panzanella with Tomatoes

Overhead shot of Sourdough Panzanella with Tomatoes plated appetizingly in a wooden board
FermentedVegetarianQuick
Prep Time20 min
Cook Time10 min
Total Time30 min
Servings4

Ripe summer tomatoes and toasted sourdough soak up a garlicky vinaigrette until the bread turns soft at the center and stays crisp at the edges. This is peak-season eating at its simplest, built around sourdough's long, slow fermentation instead of standard bread.

Ingredients

  • 4 cups day-old sourdough bread, torn into chunks
  • 3 tbsp olive oil, divided
  • 2 lbs ripe heirloom tomatoes, cut into chunks
  • 1/2 red onion, thinly sliced
  • 1 cucumber, sliced
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1/4 cup fresh basil leaves, torn
  • 2 oz mozzarella pearls or feta, optional
  • Salt and black pepper to taste

Instructions

  1. Preheat oven to 400°F. Toss bread chunks with 1 tbsp olive oil and a pinch of salt, spread on a baking sheet, and toast for 8-10 minutes until golden and crisp on the outside.
  2. While bread toasts, salt the tomato chunks in a large bowl and let sit for 10 minutes to release their juices.
  3. Whisk remaining olive oil, red wine vinegar, and garlic together for the dressing.
  4. Add toasted bread, red onion, and cucumber to the tomatoes.
  5. Pour dressing over everything and toss well. Let sit for 5-10 minutes so the bread absorbs the juices and dressing.
  6. Top with basil and cheese if using, then finish with black pepper.

Nutrition Facts (per serving)

Calories 270
Total fat 13g
Total carbohydrates 32g
Dietary fiber 4g
Protein 7g
Sodium 480mg

Why This Is Good for Your Gut

Sourdough's long fermentation by wild yeast and lactic acid bacteria breaks down much of the flour's phytic acid and partially digests its gluten structure, which many people find easier to tolerate than bread made with commercial yeast. Tomatoes add lycopene and fiber, and the acidic dressing supports healthy stomach acid levels that aid downstream digestion.

Stale bread has never redeemed itself so thoroughly. Round out the summer table with Kefir Cucumber Gazpacho or a Fennel and Orange Salad with Olives.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.

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