Eosinophilic Esophagitis Friendly Classic Tomato Panzanella
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Learn more →Ingredients
4 servings
- 1 lb ciabatta or rustic country bread, torn into 1-inch pieces (about 6 cups)
- 5 tbsp extra-virgin olive oil, divided
- ½ tsp kosher salt, divided
- 1 ½ lbs ripe tomatoes (about 4 medium), cut into 1-inch chunks
- 1 english cucumber (about 12 oz), halved lengthwise and sliced ½-inch thick
- ½ small red onion, very thinly sliced
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper
- ½ cup fresh basil leaves, torn
- 2 oz parmesan cheese, shaved (optional)
Can be omittedparmesan cheese
Instructions
- 1
Heat the oven to 400°F (205°C). Spread the torn bread on a large baking sheet, drizzle with 2 tbsp of the olive oil, and sprinkle with 1/4 tsp of the salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the pieces are golden at the edges and dry throughout but not rock-hard.
- 2
While the bread toasts, combine the tomato chunks and the remaining 1/4 tsp salt in a large mixing bowl. Toss and let stand for 10 minutes, until the tomatoes release their juices.
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