Pastrami and Rye Panzanella

Ingredients

• 1/2 cup very thinly sliced red onion
• 3 cups cubed light rye bread
• 1 garlic clove, peeled
• Fine sea salt
• 1/4 cup extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1 pound 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
• 1/4 pound sliced pastrami, coarsely chopped
• 1/4 cup flat-leaf parsley leaves

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