Nickel Allergy Friendly Vegan Tomato Carpaccio
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb ripe tomatoes (about 3–4 medium), mixed varieties if available
- ½ tsp flaky sea salt
For the dressing
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dijon mustard
- ¼ tsp black pepper, freshly ground
For serving
- 2 tbsp capers, drained
- ¼ 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 tbsp toasted pine nuts (optional)
Can be omittedpine nuts
- 1 tbsp vegan parmesan, finely grated (optional)
Can be omittedvegan parmesan
Instructions
- 1
Using a sharp knife, slice the tomatoes as thinly as possible — aim for slices about 1/8 inch thick. If using multiple varieties, keep them separate for now so you can arrange them by color.
- 2
Arrange the tomato slices in overlapping concentric layers on a large serving platter. Sprinkle evenly with the flaky sea salt, then let the tomatoes rest for 10 minutes so they release some of their juices.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!