Turkey Pastrami Panzanella {Video}
Felesha Bell
Stale bread tossed with turkey pastrami, ripe tomatoes, peppers, cucumbers, red onion, fresh mozzarella and a champagne vinaigrette makes for a delicious picnic lunch!!!
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Easy
Cuisine Italian
- extra virgin olive oil 3 turns of the pan + more, if needed
- 1 demi baguette cubed
- 1 tsp. kosher salt
- 1/2 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
- 1/2 red onion thinly sliced
- Bunch of basil leaves julienned
- 1 c. fresh mozzarella pearls
- Champagne Vinaigrette:
- 1 tsp. garlic minced
- 1/2 tsp. Dijon mustard
- 3 T. Champagne vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
Heat the oil in a large saute pan.
Add the cubed bread and salt. Toss frequently over medium heat until toasted and browned. Add more oil if needed.
In a large bowl, combine the tomatoes, red pepper, yellow pepper, cucumber, red onion, basil, turkey pastrami and mozzarella. Add the croutons.
In a small bowl, whisk the garlic, Dijon, Champagne vinegar until combine. Slowly stream in the olive oil and continue to whisk quickly.
Pour the vinaigrette over the salad and combine. Season with salt and pepper to taste.
Serve immediately. Say Grace and enjoy!!