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+ servings

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
Cook Time 10 minutes
Total Time 25 minutes
Course Easy
Cuisine Italian
Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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!!
Tried this recipe?Let us know how it was!