A summer salad of juicy stone fruit, salami, toasted bread, and a spicy pickled chili vinaigrette.
Ingredients
- 1.4 kg Mixed stone fruits (nectarines, peaches, plums, and/or cherries)
- 6 g Sugar
- to taste Kosher salt
- 225 g Rustic bread (thick slices, toasted)
- 113 g Thinly sliced salami
- 12 g Fresh basil leaves
- to taste Fleur de sel (flaky sea salt)
Method
- Pit the stone fruit and cut it into wedges or slices. Place it in a large bowl, sprinkle with half the sugar, and salt lightly.
- Prepare the vinaigrette: in a small bowl, mix the finely chopped pickled chilies, their brine, the olive oil, the red wine vinegar, and the remaining sugar. Season with salt.
- Toast the bread slices until golden and crispy.
- Tear the toasted bread into 2 to 5 cm pieces and add them to the fruit.
- Pour half the vinaigrette over the bread and fruit mixture and toss gently.
- Add the salami strips and basil leaves. Toss again.
- Add the remaining vinaigrette little by little while tossing, until the bread is well soaked and slightly softened.
- Taste and adjust the seasoning with salt if necessary.
- Arrange the panzanella on a serving platter. Sprinkle with extra basil leaves and fleur de sel.
Nutrition
Per serving
- Energy
- 527.2 kcal
- Protein
- 14.49 g
- Carbohydrate
- 78.72 g
- Fat
- 18.1 g
- Fibre
- 9.01 g
- Calcium
- 27.62 mg
- Iron
- 1.51 mg
- Magnesium
- 27.31 mg