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Kombucha Italian Salad Dressing

Italian dressing, sharp with vinegar and spiked with all sorts of dried herbs, is an all-time classic. Make it with kombucha vinegar as a base, for a cultured twist.

If your kombucha does not smack of vinegar, replace ¼ cup of the kombucha with raw apple cider vinegar and omit the honey.


  • 1 cup kombucha (fermented to a vinegar taste)
  • 1½ cups olive oil
  • 3 garlic cloves, minced fine
  • 1½ tablespoons minced onion
  • 1 tablespoon honey
  • 1 tablespoon dried oregano
  • ½ teaspoon dried basil
  • 1½ tablespoons fresh minced parsley
  • 1 tablespoon sea salt
  • ¼ teaspoon red pepper flakes


  1. Combine all ingredients in a quart-sized jar. Cover and shake until everything is well combined.
  2. The oil and kombucha vinegar will probably separate after it sits for some time, so give it a shake before pouring.



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Close-up of green salad with cherry tomatoes drizzled with dressing

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