Turkey Pastrami Panzanella {Video}
Prep time
Cook time
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Stale bread tossed with turkey pastrami, ripe tomatoes, peppers, cucumbers, red onion, fresh mozzarella and a champagne vinaigrette makes for a delicious picnic lunch!!!
Recipe type: Easy
Cuisine: Italian
Serves: 6
  • extra virgin olive oil, 3 turns of the pan + more, if needed
  • 1 demi baguette, cubed
  • 1 tsp. kosher salt
  • ½ lb. Low-sodium turkey pastrami, cubed
  • 2 large tomatoes, cubed
  • 1 English cucumber, cubed
  • 1 red pepper, seeded and cubed
  • 1 yellow pepper, seeded and cubed
  • ½ red onion, thinly sliced
  • Bunch of basil leaves, julienned
  • 1 c. fresh mozzarella pearls
  • Champagne Vinaigrette:
  • 1 tsp. garlic, minced
  • ½ tsp. Dijon mustard
  • 3 T. Champagne vinegar
  • ½ cup extra virgin olive oil
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  1. Heat the oil in a large saute pan.
  2. Add the cubed bread and salt. Toss frequently over medium heat until toasted and browned. Add more oil if needed.
  3. In a large bowl, combine the tomatoes, red pepper, yellow pepper, cucumber, red onion, basil, turkey pastrami and mozzarella. Add the croutons.
  4. In a small bowl, whisk the garlic, Dijon, Champagne vinegar until combine. Slowly stream in the olive oil and continue to whisk quickly.
  5. Pour the vinaigrette over the salad and combine. Season with salt and pepper to taste.
  6. Serve immediately. Say Grace and enjoy!!
Recipe by Say Grace at https://saygraceblog.com/turkey-pastrami-panzanella/