Recipe description
March 12, 2026
Sourdough Panzanella with Tomatoes and Basil
A refreshing, gut-friendly sourdough panzanella with tomatoes and basil.
88%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from whole-grain sourdough and vegetables.
- Colorful plant foods (tomatoes, basil) add polyphenols and dietary diversity.
- Balanced with olive oil and slow carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bread, sourdough
6
slice
Tomato
4
piece
Basil
12
teaspoon
Instructions
1
Cut the sourdough bread into bite-sized cubes and place them in a large bowl.
2
Chop the tomatoes and add them to the bowl with the bread.
3
Tear the fresh basil leaves and add them to the mixture.
4
Drizzle the olive oil and vinegar over the salad.
5
Season with salt and pepper to taste.
6
Toss everything together gently until well combined.
7
Let the salad sit for about 10 minutes before serving to allow the flavors to meld.
More Recipes For Your Gut
Nutrition
420 kcal
Calories
12 g
Protein
52 g
Carbohydrates
7 g
Fiber
6 g
Sugar
18 g
Fat
3 g
Saturated fat
1.0 g
Salt
FAQ
What is sourdough panzanella with tomatoes and basil?
A rustic Italian bread salad that combines chewy sourdough with juicy tomatoes and fresh basil, dressed with olive oil, vinegar and herbs.
What kind of bread should I use?
Use good-quality sourdough or a day-old crusty loaf. Stale bread soaks up the dressing; gluten-free options can work but texture may differ.
Do I need to toast or soak the bread?
Cube or tear the bread and toast lightly if you like; toss with tomatoes, basil, olive oil and vinegar, and let it sit so the bread absorbs the flavors.
Can I make this ahead?
Yes. Mix and let flavors meld. Refrigerate and consume within 1–2 days for best texture.
Is this recipe vegan or gluten-free?
It's vegan if you use plant-based ingredients. It can be gluten-free if you use gluten-free bread.
How can I customize the flavors?
Add cucumber, red onion, olives, or capers; choose different vinegars; adjust herbs to taste.
What are the main nutritional notes?
It provides fiber from whole-grain bread and vegetables, with polyphenols from tomatoes and basil.
How should I store leftovers?
Store in the fridge in a covered container. Best eaten within 1–2 days; let come to room temperature before serving.
How many servings does this make?
Typically serves 4 as a side or 2–3 as a light main, depending on portions.
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