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Wintertime Panzanella with Kombucha Dressing

  • Author: Misfits Market



For the salad:

  • 2 cups hardy bread (country load, french bread, sourdough), torn into 1-inch pieces
  • ½ cup red radish, thinly sliced
  • ½ cup purple turnip, thinly sliced
  • ¼ cup watermelon radish, thinly sliced
  • 3 mandarin oranges, skins removed, sliced into ¼” rounds

For the dressing:

  • ¼ cup kombucha
  • ¼ cup olive oil
  • 1 ½ tablespoons lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon white sesame seeds, toasted
  • ½ teaspoon crushed red pepper flakes


  1. Preheat oven to 350 degrees F.
  2. Place bread on a sheet tray in an even layer and toast bread until dry and slightly golden, 20 to 25 minutes, tossing halfway through. Let cool completely.
  3. For the dressing, combine kombucha, olive oil, lemon juice, salt, sesame seeds, and red pepper flakes in a small bowl and whisk to combine.
  4. Add cooled bread, radishes, turnips, and mandarin oranges to a large bowl. Add dressing and toss to coat. Transfer to a dish and serve immediately.