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Pastrami and Everything Bagel Panzanella

Ashley Manila
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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 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).
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