Ingredients for Pastrami and Rye Panzanella

• 80g very thinly sliced red onion

• 475g cubed light rye bread

• 1 spicchio d'aglio, sbucciato

• Sale marino fine

• 60ml olio extravergine di oliva

• 1 cucchiaio di aceto di vino rosso

• 450g 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

• 110g sliced pastrami, coarsely chopped

• 1/4 di tazza di foglie di prezzemolo piatto

Preheat the oven to 232°C with the rack in the middle. Put the onion in a bowl and cover with 240 to 475ml cold water. Swish the water around and rub the slices with your hands. Strain and repeat the process two or three times, letting the slices soak and changing the water at 10-minute intervals. (Soaking raw onion in cold water mellows the harsh bite.)

Meanwhile, spread out the bread cubes on a baking sheet and bake until the edges are crispy and golden, 6 to 8 minutes. Transfer the pan to a wire rack and let cool completely.

On a cutting board, finely chop the garlic with 1/4 teaspoons salt. Using both the blade and the flat side of a chef's knife, chop and scrape the mixture into a paste. Put the oil and vinegar into a bowl, add the garlic paste and whisk to combine.

In a large bowl, combine the cooled bread, tomatoes and 1/4 teaspoons salt. Toss to combine, gently pressing the tomatoes a bit to release some of the juices.

Peel the cucumbers in a zebra pattern and cut on a diagonal into half moons. Drain and pat dry the onions. Add the onions, cucumber, celery, basil leaves, pastrami and parsley leaves to the salad. Whisk together the dressing, add it to the salad and gently toss to combine.

Avvertenza

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