Spring y Panzanella With Kombucha Vinaigrette

Ingredients

• 6 Tbsp. (or more) extra-virgin olive oil, divided
• 8 oz. sourdough bread, torn into 1½" pieces (about 4 cups)
• Kosher salt, freshly ground pepper
• 1½ cups shelled fresh peas (from about 1½ lb. pods), or frozen peas, thawed
• 1 medium shallot, finely chopped
• 2 sprigs thyme, leaves picked
• 2 Tbsp. sherry vinegar or red wine vinegar
• 1 tsp. crushed red pepper flakes
• ¼ cup kombucha
• 1 Tbsp. whole grain mustard
• 1 fennel bulb, fronds reserved, thinly sliced
• 1½ oz. Pecorino Romano, finely grated (about 1 cup)
• 3 cups trimmed watercress or other tender salad greens
• 2 Tbsp. thinly sliced green garlic or garlic chives

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