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Recipe courtesy of Maneet Chauhan

Naanzanella Salad

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This playful take on panzanella uses naan for the bread and two homemade chutneys for the dressing.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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Lemon Yogurt:

Mint Cilantro Chutney:


  1. Heat the oil in a large saute pan to 350 degrees F over medium-high heat. Add the naan and fry, flipping occasionally for even browning, until crispy, 4 to 5 minutes.  Using a spider or slotted spoon, drain the naan and transfer to a rimmed baking sheet lined with paper towels; season with salt.
  2. Toss the fried naan with the tomatoes, cucumbers, half each of the lemon yogurt and mint cilantro chutney in a large bowl. Transfer to a serving platter. Arrange the strawberries on top and drizzle with the balsamic glaze. Garnish with edible flowers, if using, and serve with more of the lemon yogurt and chutney alongside.

Lemon Yogurt:

  1. Combine the yogurt, lemon zest and juice and salt and sugar to taste in a medium bowl and mix until well blended.

Mint Cilantro Chutney:

  1. Combine the cilantro, mint, mango, lime juice, ginger, chile and salt to taste in a food processor and pulse until finely ground.

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