This salad is all about turning a bowl full of fruit into a full meal thanks to torn shaggy croutons, a savory-sweet dressing with pickled chile brine, and tangles of rich salami. Pickled cherry peppers, like B+G brand, occupy the middle ground between fiery Calabrian chiles and the barest of heat from Peppadew peppers. They are wonderful at nudging fruit into savory territory, along with cured meat (although a sharp cheese would be a worthy substitute). Briny, ever so sweet, and pleasantly spicy, they won’t sear your taste buds like a pickled jalapeño can, but they’ll warm up everything around them. If you can’t find them, peperoncini are the next best option for bringing spicy pickle vibes to salads, sandwiches, and sauces. There’s no need to turn your oven on just to toast the bread; just use a regular old toaster, in batches if you have to, then just tear it apart for an endlessly easy summer salad.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Remove pits from 3 lb. assorted stone fruit (such as nectarines, peaches, plums, and/or cherries) or slice large sections of fruit off of pits. Place fruit in a large bowl, sprinkle with ½ tsp. sugar, and season with kosher salt.
Step 2
Mix 3–4 pickled hot cherry peppers or peperoncini, thinly sliced, plus 3 Tbsp. brine, ⅔ cup extra-virgin olive oil, ⅓ cup red wine vinegar, and remaining 1 tsp. sugar in a small bowl; season dressing with kosher salt.
Step 3
Tear 8 oz. rustic bread, thickly sliced, toasted, into 1"–2" pieces and add to fruit. Add half of dressing; toss to combine. Add 4 oz. thinly sliced salami and ½ cup basil leaves; toss again. Drizzling in more dressing a little at a time, tossing salad until bread absorbs some of the dressing and softens slightly. Season with more kosher salt if needed.
Step 4
Arrange panzanella on a platter. Top with more basil leaves; sprinkle with flaky sea salt.
Recipe notes
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