Nickel Allergy Friendly Heirloom Tomato Salad with Basil & Olive Oil

Total time25 min

Prep time15 min

Cook time0 min

Nickel Allergy Friendly Heirloom Tomato Salad with Basil & Olive Oil

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Ingredients

4 servings

2 lbs heirloom tomatoes (assorted colors and sizes), sliced ¼-inch thick or cut into wedges
¼ tsp flaky sea salt, plus more to taste
½ cup fresh basil leaves, torn
Ingredient note
Herbs 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 tbsp dry-roasted pumpkin seeds (optional)
Omit this
This ingredient likely doesn’t work for the diet.

For the dressing

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
1 tbsp red wine vinegar
1 small garlic clove, finely grated or minced
¼ tsp ground black pepper
¼ tsp ground turmeric

Instructions

1
Arrange the tomato slices and wedges on a large serving platter in a single overlapping layer. Sprinkle evenly with 1/4 tsp flaky sea salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
2
In a small bowl, whisk together the olive oil, red wine vinegar, garlic, black pepper, and turmeric until combined and slightly emulsified.

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