Picture this: leftover sourdough, a pile of pastrami from your deli order, and a desire to turn fridge odds and ends into something extraordinary. Enter Pastrami Panzanella, the love child of rustic Italian cuisine and your favorite New York deli.
Forget traditional bread salad—this version is smoky, savory, and packed with bold flavors. It’s the perfect way to elevate those leftovers into a dish that screams, “Yes, I’m a culinary genius, thanks for noticing.”
What’s in Pastrami Panzanella?
This is no dainty salad. It’s hearty, satisfying, and a little rebellious, just like the pastrami itself. Here’s what you’ll need:
Day-old sourdough: Toasted to crispy perfection for that golden crunch.
Pastrami: Thick slices, torn or chopped, because precision is overrated.
Cherry tomatoes: Juicy bursts of sweetness to balance the smoky pastrami.
Cucumbers: For a refreshing crunch (and to remind you it’s still technically a salad).
Red onions: Thinly sliced for a sharp bite.
Dill pickles: Because what’s pastrami without pickles?
Fresh herbs: Parsley, dill, or whatever greenery you have on hand.
Dressing: A zesty mix of olive oil, Dijon mustard, red wine vinegar, and a touch of honey.
How to Make It
Toast the bread: Cube your sourdough, toss it with olive oil, salt, and pepper, and bake until golden and crunchy. Try not to eat half the croutons straight from the tray.
Prep the mix-ins: Halve the cherry tomatoes, slice the cucumbers and onions, and chop the pickles. Tear the pastrami into bite-sized pieces.
Whip up the dressing: Combine olive oil, Dijon mustard, red wine vinegar, honey, and a sprinkle of salt and pepper. Shake it like a Polaroid picture.
Assemble the salad: Toss everything together in a large bowl—bread, veggies, pastrami, and fresh herbs. Drizzle the dressing over the top and toss until everything’s coated.
Let it sit: Give the salad 10–15 minutes to let the bread soak up the dressing without losing its crunch.
Why Pastrami Panzanella is Your New Favorite Dish
It’s a mashup of comfort and creativity, with the smoky pastrami bringing depth and the sourdough adding texture. It’s perfect for:
Lunches that impress: Take it to work and watch your coworkers drool.
Shabbos leftovers: A next-level way to use up challah or sourdough and deli meats.
Lazy dinners: Pair it with a glass of wine, and you’re living your best life.
Pro Tip:
Want to take it up a notch? Add a poached egg on top for a creamy, indulgent touch. Or sprinkle with some grated horseradish for an extra zing.

Pastrami Panzanella proves that sourdough leftovers can be more than croutons or breadcrumbs—they can be a statement. So grab your ingredients and get tossing, because this salad is a meal worth showing up for.
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