Kitchen-Sink Panzanella

I’ve spent the past two days walking around on institutional carpeting and listening to panels discuss things like “dynamism” while wearing a plastic name tag the size of my head.  Is it just me, or is there a kind of crippling, low-level horror and humiliation that underlies all work-related interactive events?  They’re always vaguely reminiscent of that episode of The Office (the real one) where they’re at a training conference and David Brent wildly misses the point of the role-playing exercise (“There’s been a rape up there!”).

In any case, last night I had originally planned to make a full meal involving roasted skin-on chicken breasts, new potatoes and panzanella (which is an Italian salad made up of bread, tomatoes and other veggies).  Tim was out for the evening though, and when I got home the chicken didn’t seem all that appealing (nor the process of actually having to cook it).  So I just incorporated the potatoes into the salad instead.

Kitchen-Sink Panzanella

(The potatoes aren’t in the picture because I added them into the salad at the last minute).



  • Cooking spray
  • Loaf of sourdough bread (or any country-style loaf)
  • 1/2 up feta cheese, cubed
  • 1 medium fennel bulb, thinly sliced
  • 10 cherry or grape tomatoes, halved (or 2 larger tomatoes, chopped)
  • 1/4 cup red onion, sliced
  • 1/2 cup red/orange/yellow bell peppers, thinly sliced
  • 1 dill pickle, finely chopped
  • 1 fresh chili pepper, fine dice
  • 1/2 cup fresh parsley, chopped
  • 1 cup cannellini beans, drained and rinsed
  • 2 cups new potatoes, halved or quartered
  • 1 tbsp light mayonnaise
  • 1 tsp sriracha
  • 2 tbsp red wine vinegar
  • 2 tbsp water
  • 1 tbsp dijon mustard
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tbsp sugar
  • Salt & pepper to taste


For bread cubes, preheat oven to 400.  Remove crust from loaf, then cut loaf into cubes about 1-2 inches square.  Place bread cubes on tray, spray with cooking spray, and toast in oven 6-8 minutes or until lightly brown and beginning to crisp.  Remove from oven and set aside.

For potatoes, place halved/quartered potatoes on a lightly oiled tray and spray with cooking spray.  Sprinkle with chopped rosemary, salt & pepper.  Add to 400 degree oven and roast for 20-25 minutes, stirring once or twice to ensure even roasting.  Put mayo and sriracha in a small bowl, then add hot potatoes and stir until potatoes are lightly coated.  Set aside.

For dressing, combine vinegar, water, mustard, garlic and sugar in a small bowl.  Add oil in a slow stream, whisking constantly to emulsify.  Season to taste with salt and pepper.  (Or, put all the dressing ingredients in an old jam jar and shake to combine/emulsify).

To assemble salad, put tomatoes in a large bowl, salt aggresively &  leave for ten minutes or so to let juices start to flow.  Then place the rest of the sliced/chopped veggies in with tomatoes, along with pickles, parsley, chili, beans, cheese, and toasted bread cubes.  Drizzle with dressing and stir to combine. 

To serve, put 2 cups of salad in each bowl and top with 1/2 cup of spicy potatoes.  Garnish with fennel fronds.

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