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Stone Fruit and Salami Panzanella
Pickled chile vinaigrette, salami, and torn crispy bread help turn a bowl’s worth of stone fruit into a lightning fast summery dinner.
👥 4 Servings👤 Chris Morocco📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
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.
. assorted stone fruit (such as nectarines, peaches, plums, and/or cherries)3 lbKosher salt
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.
–4 pickled hot cherry peppers or peperoncini, thinly sliced, plus 3 Tbsp. brine3Kosher salt
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.
. rustic bread, thickly sliced, toasted8 oz. thinly sliced salami4 ozKosher salt
4
Arrange panzanella on a platter. Top with more basil leaves; sprinkle with flaky sea salt.
Flaky sea salt
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