Name: Fried-Bread Panzanella with Ricotta and Herbs
Yield: 4 servings
Ingredients: 6 oz. fresh ricotta, preferably sheep’s milk; 6 Tbsp. extra-virgin olive oil, divided, plus more for drizzling; Flaky sea salt; Freshly ground black pepper; 2 large heirloom tomatoes, cut into 1½" pieces; ½ small shallot, finely chopped; ½ small garlic clove, finely grated; ½ cup basil leaves; ¼ cup parsley leaves with tender stems; 1 Tbsp. red wine vinegar; 2 1"-thick slices sourdough bread

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Photo by Elizabeth Cecil

Drifters Wife Chef Ben Jackson amps up traditional panzanella by frying thick slices of bread in olive oil on only one side, achieving a magical combination of crisp and soft that soaks up all the tomato juices without getting soggy. Drifters Wife in Portland, ME, is our No. 9 Best New Restaurant 2018.

Recipe notes