Mediterranean Naanzanella Salad

Name: Mediterranean Naanzanella Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 pkg Panaji Original Naan (2 pack); 2 tbsp olive oil; 2 cups heirloom tomatoes, cubed; 2 cups English cucumbers, cut into 1/2” thick half moons; ½ cup pitted Kalamata olives, torn in half; 1 cup red onion, thinly sliced; 1 cup roasted red peppers, cut into 1” pieces; 1/2 cup torn basil leaves; 6 tbsp your favourite store-bought Italian salad dressing; ½ cup feta cheese, crumbled

We've reinvented Panzanella (a popular Tuscan insalata) with Panaji Naan!

Prep

15 Mins

Cook

15 Mins

Serves

Ingredients

Naan Croutons

1 pkg Panaji Original Naan (2 pack)
2 tbsp olive oil

Salad

2 cups heirloom tomatoes, cubed
2 cups English cucumbers, cut into 1/2” thick half moons
½ cup pitted Kalamata olives, torn in half
1 cup red onion, thinly sliced
1 cup roasted red peppers, cut into 1” pieces
1/2 cup torn basil leaves
6 tbsp your favourite store-bought Italian salad dressing
½ cup feta cheese, crumbled

Cooking Steps

Preheat oven to 300°F. Cut the naan into squares and toss in olive oil, salt and pepper. Spread in one layer over a parchment lined baking sheet. Bake for 20 minutes or until crisp and golden. Set aside to cool.
Place the croutons and salad ingredients into a large salad bowl. Toss and mix thoroughly, divide the salad between 4 bowls and enjoy!
Optionally top with crumbled feta