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Pastrami and Rye Panzanella

Pastrami and Rye Panzanella Recipe

  • 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
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