Pastrami on Rye Salad


This is a take on the American ‘Pastrami on Rye’ but made into a gorgeous salad .If you are not keen on the gherkins then you can replace them with normal cucumber.

  1. Heat the 1 tablespoon oil in a large frying pan and add the slices of rye bread. Fry until browned on both sides. Take out of the pan and cut into croutons.
  2. Mix together the dressing ingredients in a bowl.
  3. Mix the salad ingredients and croutons together in a large bowl. Divide the mixture between 4 plates. Sprinkle over the dressing.
  4. Arrange the pastrami on top and serve.



  • 1 tablespoon olive oil
  • 3 slices rye bread
  • 250g cherry tomatoes
  • 6 gherkins, sliced
  • 4 celery stalks, sliced
  • 1 tablespoon roughly chopped fresh basil
  • 1 tablespoon freshly chopped parsley
  • 6 spring onions, chopped
  • 1 bag salad leaves
  • 6 spring onions
  • 120g pastrami


  • 3 tablespoons olive oil
  • juice of a lime
  • 1/2 teaspoon sugar
  • salt and pepper





prep time

20 Minutes

cook time



Have you seen our Student books?