Stone Fruit and Salami Panzanella Recipe

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.