I’m a Panzanella Skeptic, But This Fried-Bread Version Changed Me

When else can you eat fried bread and call it a salad?

this year? It’s not every day you get to fry bread and call it a salad. I was convinced.

This panzanella recipe rises to genius status thanks to one technique: Whereas most panzanella recipes call for stale white bread, this one calls for fresh sourdough, which you then fry in thick slices. This partial-fry method lets half the bread pull in the vinegary juices of the tomato salad, while the other half stays crunchy like a giant homemade crouton.

It’s the kind of recipe that this wine bar turned restaurant excels at: simple at first glance, eye-openingly good at first bite. With such a small menu, every dish at Drifters Wife has to deliver, from theto the olive oil cake with yogurt, and this panzanella is no exception.

or another protein of your choice. Either way, it‘s fried bread and it’s also salad, which counts as a proper dinner for me.

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