Naan Panzanella Salad
  • 1tbsp Calivirgin Premium Olive Oil
  • 8oz Naan,cut into bite-size pieces
  • 1/4cup Calivinegar Balsamic Vinegar
  • 2tbsp Calivirgin Lusty Lemon Olive Oil
  • 2 cloves garlic,minced
  • salt and pepper,to taste
  • 2pints grape tomatoes,halved
  • 8oz tub of mini mozzarella balls,drained
  • 1cup cannellini beans,rinsed
  • 1/4cup green onion,sliced
  1. 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.
  2. 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.
Recipe Notes

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 ( )