Pastrami and Everything Bagel Panzanella
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Pastrami and Everything Bagel Panzanella
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
For the onions:
- 1/4 red onion very thinly sliced
- 1/2 teaspoon sugar
- 2 tablespoons vinegar
For the Salad:
- 2 cups everything bagel cubed, about 2 bagels
- 1 garlic clove, peeled and minced
- 1 teaspoon salt divided
- 1/4 cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 pound tomatoes fresh and juicy, cut into 1-inch chunks
- 1 red bell pepper large, cored, seeds removed, thinly sliced
- 1 cucumber English, cut in half then into half moons
- 1/2 cup basil leaves thinly sliced
- 1 tablespoon caper drained and rinsed
- 1/4 pound pastrami sliced, coarsely chopped
Instructions
- Place the onion in a bowl with the sugar and vinegar, cover with 1 of cold water, swish to combine, and let sit for 15 minutes. While the onions are soaking, prepare the salad.
- Place bagels in a toaster (or the oven if you don't own a toaster) and toast until VERY crispy. Cool until you're able to touch them without burning yourself, then cut into large cubes. Set aside.
- Finely chop the garlic. Add it to a small mixing bowl. Add in a 1/2 teaspoon of the salt, oil, vinegar, and mustard and whisk to combine.
- In a very large bowl combine tomatoes, bagel croutons, and 1/2 teaspoon salt. Toss to combine, gently pressing on the tomatoes a bit to release some of their juices.
- At this point drain the onions, then add them to the tomato mixture, along with the red peppers, cucumber, basil leaves, capers, and pastrami.
- Whisk together the dressing, add it to the salad and gently toss to combine. Serve at once, or refrigerate until needed (up to 2 hours).
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