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Naanzanella Salad

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 to 6 servings
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3 cups canola or vegetable oil

1 store-bought naan, large diced

Kosher salt

1 cup heirloom cherry tomatoes, cut in half 

1 cucumber, halved and sliced 

Lemon Yogurt, recipe follows

Mint Cilantro Chutney, recipe follows

1/2 cup sliced strawberries or peaches (or favorite seasonal fruit) 

Store-bought balsamic glaze, for drizzling 

Edible flowers, for garnish, optional 

Lemon Yogurt:

1 cup yogurt

Zest and juice of 1 lemon

Kosher salt

Sugar, to taste 

Mint Cilantro Chutney:

1 cup fresh cilantro leaves

1 cup fresh mint leaves 

1/2 cup mango pulp 

1/4 cup lime juice 

One 1/2-inch piece ginger, chopped 

1 green chile, chopped 

Kosher salt


  1. Heat oil in a large pan over medium heat. Add the naan and fry until crispy, 4 to 5 minutes. Transfer to a plate lined with paper towels and season with salt.
  2. Toss the fried crispy naan with tomatoes, cucumbers, half the Lemon Yogurt and half the Mint Cilantro Chutney in a bowl. Transfer to a serving platter. Top the salad with sliced strawberries. Drizzle with balsamic glaze.
  3. Garnish with edible flowers, if using, and serve with more Yogurt and Chutney alongside.

Lemon Yogurt:

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