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Epicurious
Bon Appétit

Fried-Bread Panzanella with Ricotta and Herbs

Olive oilfried bread and tomato salad in speckled off white bowl on marble counter.
Fried-Bread Panzanella with Ricotta and HerbsPhoto by Elizabeth Cecil

Frying thick slices of bread in olive oil on only one side gives you a magical combination of crisp and soft so that the bread can soak up the tomato juices without getting soggy.

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