Stone Fruit and Salami Panzanella

Ingredients

For 4 servings

• •3 lb assorted stone fruit (such as nectarines, peaches, plums, and/or cherries)
• •1.5 c. à café sugar, divided
• •Kosher salt
• •3 –4 pickled hot cherry peppers or peperoncini, thinly sliced, plus 3 Tbsp. brine
• •0.6666666666666666 tasse extra-virgin olive oil
• •0.3333333333333333 tasse red wine vinegar
• •8 oz rustic bread, thickly sliced, toasted
• •4 oz thinly sliced salami
• •0.5 tasse basil leaves, plus more for serving
• •Flaky sea salt

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.