There are so many things that you can do with Kombucha. Over the past 5 years that I’ve been brewing Kombucha- I still haven’t run out of experiments. One of the easiest ways to incorporate more Kombucha into your diet is to make a super simple Kombucha Salad Dressing.

Growing up, my parents always had the most beautiful garden. My sisters and I would run out and pick what we needed for our salad that night- and my mom would always make the most delicious Oil and Vinegar dressing. It’s so simple and delicious- and to this day my absolute favorite salad dressing.

How simple, you ask? Olive Oil, Red Wine Vinegar, Kosher Salt, Crazy Salt ( Jane’s Krazy Mixed Up ) and Fresh Ground Pepper. That’s it. No measurements, no specifics, just that. Your everyday Oil and Vinegar dressing but it is perfect and amazing. On a quick call to my mom tonight, she said “you just add to taste”. So there’s that!

What does this have to do with Kombucha On Your Salad? Kombucha and Red Wine Vinegar are sort of like cousins, and for the sake of this- we will call them that. These cousins have a few things in common, mostly their acidic nature. While they are very different, the acidic aspect means that they will act similarly.

This classic Oil and Vinegar recipe can quickly become a Kombucha Dressing by switching out all or part of the Red Wine Vinegar with Kombucha. No measurements, no specifics, just that. Any flavor will do, and the flavor comes through FOR REAL. If you’re feeling like you’d like to kick it up a notch, play around with some fresh tumeric , lemon, anything you can think of.

Our favorites for Salad Dressing are Beets & Berries and Local Concord, but you can use any of them…just depends what you’re in the mood for!