Stone Fruit and Salami Panzanella
🇮🇹 Italy · Tuscany
Ingredients
- 3 lb assorted stone fruit (nectarines, peaches, plums, and/or cherries), pitted
- 1½ tsp sugar, divided
- Kosher salt
- 3-4 pickled hot cherry peppers or peperoncini, thinly sliced
- 3 tbsp brine from peppers
- â…” cup extra-virgin olive oil
- â…“ cup red wine vinegar
- 8 oz rustic bread, thickly sliced and toasted
- 4 oz salami, thinly sliced
- ½ cup basil leaves, plus more for serving
- Flaky sea salt
Steps
- Slice or remove pits from stone fruit. Place fruit in a large bowl, sprinkle with ½ tsp sugar, and season with kosher salt.
- In a small bowl, mix sliced peppers, pepper brine, olive oil, red wine vinegar, and remaining 1 tsp sugar. Season dressing with kosher salt.
- Tear toasted bread into 1-2 inch pieces and add to the fruit. Add half the dressing and toss to combine.
- Add salami and basil leaves; toss again, gradually adding more dressing until bread softens slightly and absorbs some liquid. Season with more salt if needed.
- Arrange panzanella on a platter, top with more basil leaves, and sprinkle with flaky sea salt.
Source: www.epicurious.com