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Pastrami and Everything Bagel Panzanella

A simple and flavorful recipe that's sure to be a favorite.

Course: Others

Ingredients

For the onions:
  • 1/4 red onion, very thinly sliced
  • 1/2 teaspoon sugar
  • 2 tablespoons vinegar
For the Salad:
  • 2 cups cubed everything bagels (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 fresh and juicy tomatoes, cut into 1-inch chunks
  • 1 large red bell pepper, cored, seeds removed, and thinly sliced
  • 1 English cucumber, cut in half then into half moons
  • 1/2 cup basil leaves, leaves thinly sliced
  • 1 tablespoon capers, drained and rinsed
  • 1/4 pound sliced pastrami, coarsely chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. At this point drain the onions, then add them to the tomato mixture, along with the red peppers, cucumber, basil leaves, capers, and pastrami.
  6. 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).