Panzanella Salad with Herby Green Tea Dressing

Panzanella Salad with Herby Green Tea Dressing

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4


For Green Tea Dressing

  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1 tbsp agave nectar
  • 1 tsp Dijon mustard
  • 1 clove of garlic
  • 5-6 medium fresh basil leaves
  • 1 sachet Pique sencha green tea
  • 1/2 tsp sea salt
  • 1/8 tsp black pepper

For Salad

  • 1 cup cubed crusty bread
  • 1 tbsp olive oil
  • Sea salt and pepper to taste
  • 6 cups mixed greens
  • 1 cup quartered Campari tomatoes
  • 1/2 cup chopped cucumber
  • 1/4 cup thinly sliced red onion
  • 1/4 cup crumbled chèvre goat cheese
  • 1/4 cup chopped walnuts lightly toasted


  • Combine all dressing ingredients in a blender and blend until smooth. Transfer to a small jar. Refrigerate until serving.
  • Preheat oven to 375ºF. Add bread to a bowl and drizzle with olive oil. Season with salt and pepper. Toss to coat. Spread evenly on a small baking sheet and bake for 8-10 minutes, until golden and toasted. Cool bread at room temperature while assembling salad.
  • Spread mixed greens in a serving bowl and top with tomatoes, cucumber, toasted bread, red onion and walnuts. Drizzle dressing on top and serve right away.