Nickel Allergy Friendly Panzanella
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Learn more →Ingredients
4 servings
- 1 lb ciabatta or rustic country bread, cut into 1-inch cubes (about 6 cups)
- 3 tbsp olive oil, for toasting bread
- ¼ tsp salt, for toasting bread
- 1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch chunks
- 1 english cucumber, halved lengthwise and sliced ½-inch thick
- ½ small red onion, thinly sliced
- 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.
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup olive oil
Instructions
- 1
Preheat the oven to 400°F (205°C). Spread the bread cubes on a large baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the cubes are golden and crisp on the outside but still slightly chewy at the center.
- 2
While the bread toasts, combine the tomatoes, cucumber, and red onion in a large mixing bowl. Toss with a pinch of salt and let stand for 10 minutes, until the tomatoes begin to release their juices.
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