Naan Panzanella Salad Recipe - Calivirgin

We made it with Calivirgin Barrel Aged Balsamic Vinegar & Calivirgin Lusty Lemon Olive Oil

Course: Side Dish

Servings: 4


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

Calivirgin Barrel Aged Balsamic Vinegar

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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

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