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Spring-y Panzanella With Kombucha Vinaigrette

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Spring-y Panzanella With Kombucha Vinaigrette

2/3

Spring-y Panzanella With Kombucha Vinaigrette

3/3

By bon appétit

Spring-y Panzanella With Kombucha Vinaigrette

There’s greens, peas, cheese, green garlic, torn bread, and—surprise!—a sour-sweet kombucha-spiked dressing that brings it all together.

Updated at: Thu, 21 Nov 2024 15:49:52 GMT

Nutrition balance score

Great

Glycemic Index

46

Low

Glycemic Load

22

High

Nutrition per serving

Calories491.4 kcal (25%)

Total Fat27.1 g (39%)

Carbs48.5 g (19%)

Sugars12.3 g (14%)

Protein15.5 g (31%)

Sodium796.7 mg (40%)

Fiber7.9 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

6 Tbspextra-virgin olive oil

8 ozsourdough bread

torn into 1 1/2" pieces

freshly ground pepper

1 ½ cupsfresh peas

shelled, from about, or frozen peas, thawed

medium, finely chopped

2 sprigsthyme

2 Tbspsherry vinegar

or red wine vinegar

1 tspcrushed red pepper flakes

¼ cupkombucha

1 Tbspwhole grain mustard

fronds reserved, thinly sliced

1 cupPecorino Romano

3 cupswatercress

trimmed, or other tender salad greens

2 Tbspgreen garlic chives

thinly sliced, or garlic

Instructions

View on bon appétit

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Notes

1 liked

0 disliked

Delicious

Fresh

Go-to

Della Alderson· 2 years ago

I love how fresh and complex the flavors in this salad are, with no single ingredient outshining the others! I like to add some thinly sliced asian pear and use a raspberry lime kombucha for the vinaigrette!

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