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Pastrami & Rye Panzanella (Bread Salad)


  • ½ C. thinly sliced red onion
  • 3 C. cubed light rye bread
  • 1 lb. tomatoes seeded & roughly diced
  • ¼ tsp. salt
  • 2 mini cucumbers thinly sliced (about 3 oz. each)
  • 2 celery ribs sliced
  • 2 2 oz. pkgs. sliced pastrami, chopped
  • ¾ C. fresh basil chopped
  • Caraway seed
  • Red wine vinaigrette purchased or see recipe below


  • Soak onion slices in a bowl of cold water for 10 minutes; drain and repeat twice. Pat dry and set aside.
  • Preheat the oven to 450°. Spread the bread cubes on a rimmed baking sheet and bake for 6 to 8 minutes or until the edges are crisp and golden brown. Let cool.
  • In a big bowl, combine the toasted bread cubes, tomatoes, and salt; toss well. Add the cucumbers, celery, pastrami, basil, and set-aside onion slices.
  • Drizzle the vinaigrette over the salad and toss well. Sprinkle with caraway seed and enjoy.


Make Your Own Red Wine Vinaigrette
Mash 1 tsp. minced garlic with ¼ tsp. salt in a small bowl then whisk in ¼ C. grapeseed oil and 1 T. red wine vinegar until well blended.