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The weather has been so abusively hot and muggy this week that even the idea of cooking a real meal feels impossible and unbearable. It’s just so stiiiiicky! And although I love Summer and all of its sunshiny beauty, the temperatures that come with it are totally stifling my kitchen game. Thank goodness for salads!!! They are saving me this season.
This is a meatier salad that is hearty enough to stand alone as a main course. It’s loaded with thinly sliced pastrami, extra crunchy everything bagel croutons, and loads of veggies! Cucumber, red pepper, red onion, tomatoes, capers, and basil all make an appearance in this fresh no-cook meal, and I have to say, it’s impressive in both looks and taste.
You’re sure to love this fun twist on the classic panzanella salad! And it can be made ahead of time, making it a great option for those busy days 😉 xoxo
Pastrami and Everything Bagel Panzanella
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
- 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).
My husband would love me forever if this was a salad I served him, he’s alllll about the meat. Looks awesome!
Oh heavens! We love everything bagels at our house. What a great way to use up a few extras that didn’t get enjoyed the first morning. Thank you for sharing!
Ugh “abusively hot” is the perfect way of describing the weather! This panzanella looks delicious! Why have I not made one of these!?!?
Love this! It’s been hot here too and we’ve been doing everything on the grill. I’m
Thinking I need to add more hearty salads to the mix 🙂
This recipe is genius! Love the pastrami and bagel combo!