Nickel Allergy Friendly Heirloom Tomato Salad with Basil
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Learn more →Ingredients
4 servings
- 2 lbs heirloom tomatoes (a mix of colors and sizes), sliced ¼-inch thick or cut into wedges
- ½ tsp flaky sea salt, plus more to taste
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- ¼ tsp freshly ground black pepper
- ½ cup fresh basil leaves, torn or thinly sliced
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.
- 1 small shallot, very thinly sliced (optional)
Instructions
- 1
Arrange the sliced heirloom tomatoes in a single overlapping layer on a large serving platter. Sprinkle evenly with the flaky sea salt and let them sit for 10 minutes, until the tomatoes begin to release their juices.
- 2
Drizzle the olive oil and red wine vinegar over the tomatoes, then season with the black pepper.
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