Best 2 Pastrami And Rye Panzanella Recipes

Panzanella is a delightful Italian salad that combines the flavors of tomatoes, cucumbers, red onion, and basil, all tossed in a tangy vinaigrette dressing. This version of the classic salad incorporates pastrami and rye bread, adding a savory and smoky twist to the dish. The pastrami adds a salty and flavorful element, while the rye bread provides a hearty and slightly chewy texture. The salad can be served as a light lunch or dinner, or as a side dish at your next cookout or potluck.

Let's cook with our recipes!

PASTRAMI AND RYE PANZANELLA

Pastrami and Rye Panzanella image

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

Ingredients

1/2 cup very thinly sliced red onion
3 cups cubed light rye bread
1 garlic clove, peeled
Fine sea salt
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1 pound tomatoes, cored and cut into 1-inch chunks
2 medium pickling or Persian cucumbers or 1 large European cucumber
2 stalks celery, thinly sliced
3/4 cup basil leaves, large leaves torn
1/4 pound sliced pastrami, coarsely chopped
1/4 cup flat-leaf parsley leaves

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.

RYE PANZANELLA SALAD WITH BRUSSELS SPROUTS, PASTRAMI AND DIJON VINAIGRETTE

Rye Panzanella Salad with Brussels Sprouts, Pastrami and Dijon Vinaigrette image

Like your favorite New York deli order in a fabulous one-dish meal, this salad brings a new dimension to on-hand ingredients.

Provided by Molly Yeh

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 8

Ingredients

4 thick slices day-old rye bread, cut into 1-inch cubes
5 tablespoons olive oil
Salt and pepper to taste
3 cups shredded Brussels sprouts
1 large shallot, chopped
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1/4 lb pastrami, chopped

Steps:

Heat oven to 400°F. In large bowl, toss bread cubes with 1 tablespoon of the oil, the salt and pepper. Spread on ungreased cookie sheet. Toast 10 to 15 minutes or until edges are brown.
Meanwhile, in 10-inch skillet, heat another 1 tablespoon of the oil over medium heat. Add Brussels sprouts; cook and stir until browned. Remove from heat.
In 8-inch skillet, heat another 1 tablespoon oil over medium high heat. Add shallot; cook until crisp. Remove from heat; pat off excess oil.
To make vinaigrette, in large bowl, beat remaining 2 tablespoons oil, the vinegar and mustard with whisk until well blended.
To vinaigrette in bowl, add toasted bread cubes, Brussels sprouts, shallot and pastrami; toss. Serve immediately.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use day-old rye bread for the best texture. Stale bread will absorb the dressing better and won't get soggy.
Cut the bread into small cubes. This will help them evenly absorb the dressing and make them easier to eat.
Toast the bread cubes before adding them to the salad. This will give them a nice crispy texture.
Use a variety of vegetables in your salad. This will add color, flavor, and texture. Some good options include tomatoes, cucumbers, onions, bell peppers, and radishes.
Make sure to dress the salad just before serving. This will prevent the bread cubes from getting soggy.

Conclusion:

Pastrami and rye panzanella is a delicious and easy-to-make salad that is perfect for a summer meal. It is packed with flavor and texture, and it is sure to please everyone at your table. So next time you are looking for a new salad recipe, give pastrami and rye panzanella a try.