Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the naan and cook about 5 minutes or until lightly browned, stirring often.
Meanwhile, in a large bowl, whisk together the vinegar, lemon oil, garlic and salt and pepper to taste. Add the tomatoes, cheese, beans, green onion and naan; toss to coat. Serves 3-4.
Enjoy this quick-to-prepare riff on rustic Italian panzanella salad, with lightly fried naan and a bright lemony dressing -- an easy summery meal salad, perfect for a weeknight dinner or hearty lunch.
Recipe courtesy of Yankee Kitchen Ninja ( www.yankeekitchenninja.com )