Recipe: 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 Tbsp. minced onion
  • 1 Tbsp. honey
  • 1 Tbsp. dried oregano
  • ½ tsp. dried basil
  • 1½ Tbsp. fresh minced parsley
  • 1 Tbsp. sea salt
  • ¼ tsp. 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.

At A Glance

PREP: 5 minutes
COOK: 10 minutes
TOTAL: 15 minutes
YIELD: Makes about 1 cup.