Nickel Allergy 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
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.
- 2 oz parmesan cheese, shaved (optional)
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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