PASTRAMI AND RYE PANZANELLA
Provided by Mindy Fox
Categories Salad Beef Dinner Lunch Advance Prep Required Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F with the rack in the middle. Put the onion in a bowl and cover with 1 to 2 cups of cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)
- Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.
- On a cutting board, finely chop the garlic with 1/4 teaspoon salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.
- In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoon salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.
- Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.
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Rosnay Ahmed
[email protected]I'm definitely going to make this recipe again.
Binoy baroy
[email protected]This is a great recipe for a summer picnic.
Adnan Sajjad
[email protected]This recipe is very versatile. You can add or remove ingredients to suit your own taste.
Irene Mensah
[email protected]I like to add a little bit of mustard to my dressing. It gives the dish a nice tang.
Danielle Cabezuela
[email protected]This recipe is a great way to use up day-old bread.
Techno Neljo
[email protected]I love the combination of flavors in this dish. The pastrami, rye bread, arugula, and pickled onions all work together perfectly.
Muhammad nouman Nouman
[email protected]This is one of my favorite recipes. I make it all the time.
jawad jawed
[email protected]I made this recipe for a potluck and it was a huge hit. Everyone loved it!
Tare Debela
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the crunchy croutons and pickled onions.
Estivine Landy
[email protected]I'm not a huge fan of pastrami, but I really enjoyed this dish. The rye bread croutons and arugula really helped to balance out the flavor of the pastrami.
Robotgame
[email protected]This is a great recipe for using up leftover pastrami. I always have a hard time deciding what to do with it, but this panzanella is the perfect solution.
Noman Shabbir
[email protected]I love how easy this recipe is to make. It's perfect for a quick and easy weeknight meal.
Sihle Mzwandile
[email protected]This pastrami and rye panzanella was an absolute delight! The combination of flavors and textures was incredible. The pastrami added a smoky, savory richness, while the rye bread croutons provided a delightful crunch. The arugula and pickled onions b