Name: Spring-y Panzanella With Kombucha Vinaigrette
Yield: 4 servings
Ingredients: 6 Tbsp. (or more) extra-virgin olive oil, divided; 8 oz. sourdough bread, torn into 1½" pieces (about 4 cups); Kosher salt, freshly ground pepper; 1½ cups shelled fresh peas (from about 1½ lb. pods), or frozen peas, thawed; 1 medium shallot, finely chopped; 2 sprigs thyme, leaves picked; 2 Tbsp. sherry vinegar or red wine vinegar; 1 tsp. crushed red pepper flakes; ¼ cup kombucha; 1 Tbsp. whole grain mustard; 1 fennel bulb, fronds reserved, thinly sliced; 1½ oz. Pecorino Romano, finely grated (about 1 cup); 3 cups trimmed watercress or other tender salad greens; 2 Tbsp. thinly sliced green garlic or garlic chives

Springy Panzanella With Kombucha Vinaigrette on pink beige background with cloth and side salad and glassware

Photograph by Emma Fishman, food styling by Susan Ottaviano, prop styling by Sophie Strangio

A panzanella is only as good as the dressing that soaks into those toasted pieces of torn bread, and in this case it’s a zingy vinaigrette made with sherry-vinegar-braised shallots and kombucha (yes, kombucha!). Chef and food waste activist Ismail Samad loves its tart, slightly sweet flavor in salad dressings. And with the rest of your bottle? Use it as a versatile poaching liquid for everything from pears to fish—or simply sip and enjoy.

What you’ll need

Cast Iron Skillet
$30 At Amazon
Tongs
$21 At Amazon
Large Saucepan
$60 At Amazon
Mesh Sieve
$13 At Amazon
Whisk
$10 At Amazon

Recipe notes