<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F with a rack in the middle. In a small bowl, soak onion in 1 to 2 cups cold water for 10 minutes to mellow its bite. Swish water around, rubbing slices with your hands. Strain and repeat process 2 or 3 times. Drain and pat onion slices dry. Set aside. Meanwhile, spread out bread cubes on a baking pan and bake until edges are crispy and golden, 6 to 8 minutes. Transfer pan to a wire rack and let cool completely, about 15 minutes. Meanwhile, place garlic and 1/4 teaspoon salt in a small bowl. Using a pestle or the back of a spoon, mash mixture into a paste. Add oil and vinegar and whisk mixture together until well combined. Set dressing aside. Using a vegetable peeler, create a zebra pattern on cucumbers by shaving off ribbons of peel lengthwise. Cut cucumbers into very thin half-moons. In a large, wide bowl, combine cooled bread, tomatoes, and 1/4 teaspoon salt. Toss to combine, gently pressing tomatoes to release juices. Add pastrami, cucumbers, celery, basil, reserved onions, and parsley. Drizzle dressing over salad and toss to combine. Divide among 4 shallow bowls. Then garnish with caraway seeds."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a4140/pastrami-rye-panzanella-recipe-clv0612/>