Summer Tomato Panzanella.

Name: Summer Tomato Panzanella
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 200 g day-old sourdough, torn; 4 piece Tomato; 1 piece Cucumber; 0.5 piece Red onion; 15 g Fresh basil; 3 tbsp Extra-virgin olive oil; 2 tbsp red-wine vinegar

Charred sourdough tossed with sun-warm tomatoes, basil and a generous splash of vinegar.

By the Mealora deskFiled May 6, 2026Twice tested

Total

20min

Prep

10min

Cook

10min

Serves

Per serving

340kcal

Difficulty

easy

The methodRead all the way through first

Instructions

01
About 10 min
Toast the torn sourdough on a sheet pan with 1 tablespoon of olive oil at 200 °C for 10 minutes until golden.
02
About 5 min
Slice tomatoes into wedges, salt them, and let them sit 5 minutes to release their juices.
03
About 2 min
Toss bread, tomatoes (with juices), cucumber, thin red onion, basil leaves, the remaining oil and the vinegar.
04
About 5 min
Rest 5 minutes so the bread drinks up the dressing, then serve.

NutritionPer serving · of 3

The numbers, clearly stated.

We compute nutrition from each ingredient's reference data, then round to whole units. Use it as a guideline — your kitchen and your scale make the final call.

Calories: 340kcal
Protein: 9g
Fat: 14g
Carbs: 44g
Fibre: 6g
Sugar: 8g
Sodium: 480mg

From the deskEnd of summer tomato panzanella

If Summer Tomato Panzanella found a spot in your week, pin it to a plan — the rest of the index will keep.

Back to the index Add to a meal plan