Pastrami and Rye Panzanella
"Our dear friends, the Krutchiks, often lavish us with new food discoveries, like Wagyu pastrami—a luxe version of the delicious brined, spiced and smoked deli meat—which they buy at their NYC neighborhood shop, Grace's Marketplace. The richly marbled, melt-in-your-mouth meat inspired this twist on Italy's beloved bread and tomato salad. Use ripe, in-season tomatoes (their sweet juices form part of the dressing), and pick an airy light rye bread over the dark, dense sort; the latter is too chewy for this salad. Wagyu is certainly tasty, but any good pastrami works well here...."
INGREDIENTS
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1/2 cup very thinly sliced red onion
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3 cups cubed light rye bread
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1 garlic clove, peeled
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Fine sea salt
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1/4 cup extra-virgin olive oil
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1 tablespoon red wine vinegar
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1 pound tomatoes, cored and cut into 1-inch chunks
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2 medium pickling or Persian cucumbers or 1 large European cucumber
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2 stalks celery, thinly sliced
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3/4 cup basil leaves, large leaves torn
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1/4 pound sliced pastrami, coarsely chopped
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1/4 cup flat-leaf parsley leaves
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