Nickel Allergy Friendly Classic Panzanella
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Learn more →Ingredients
4 servings
- ½ loaf (about 8 oz) day-old ciabatta, torn into 1-inch pieces
- 3 tbsp extra-virgin olive oil, divided
- ½ tsp kosher salt, divided
- 1 ½ lb ripe tomatoes (about 3 medium), cut into 1-inch chunks
- 1 english cucumber, halved lengthwise and sliced ½-inch thick
- ½ small red onion, very thinly sliced
- 2 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the torn ciabatta pieces on a large baking sheet, drizzle with 1 tablespoon of the olive oil, and sprinkle with 1/4 teaspoon of the salt. Toss to coat, then spread in a single layer. Bake for 8–10 minutes, until the edges are golden and the pieces feel dry and crisp to the touch.
- 2
While the bread toasts, combine the tomato chunks and the remaining 1/4 teaspoon salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
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