Stone Fruit and Salami Panzanella

Method

1. 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.

2. 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.

3. 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.

4. 4

   Arrange panzanella on a platter. Top with more basil leaves; sprinkle with flaky sea salt.

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