Growing up dinners at home were almost always accompanied by a super simple salad—tomato, and cucumber dressed with lemon, salt, and pepper. We called it “the salad.” I was often asked to make it and I liked thinly slicing the tomato and cucumber and carefully arranging them in a spiral pattern on the serving plate. This recipe was inspired by “the salad” and by a delicious panzanella salad my friend Angie made when she had Nicole and I over for a socially distant dinner in her backyard earlier this summer. - Nas
All image credit: Kyle Johnson
Makes 4 servings
2 pieces of store bought naan
1 cup high smoke point oil 1 pint grape tomatoes
1 red bell pepper
1 1⁄2 tablespoons lemon juice
1 tablespoon champagne vinegar 1 tablespoon extra virgin olive oil 1 clove garlic
1 inch piece of ginger
Salt & pepper
Pour 1 cup high smoke point oil (avocado oil works nicely) into a dutch oven, wok, or high walled skillet. Heat over medium-high heat until oil reaches 375 degrees.
Tear store bought naan into bite sized pieces. Fry in hot oil until golden brown. Flip to ensure both sides get nice and crispy. Fry in batches to avoid crowding the pan. Remove from oil with a slotted spoon or spider and drain on a paper towel lined plate. Sprinkle with flake salad while they are still nice and hot.
Slice grape tomatoes in half lengthwise. Chop red bell pepper into cubes.
Peel the cucumber, slice in half lengthwise, remove the seeds, and cut into half moons. Peel shallot and thinly slice (about 1⁄8 inch). Peel ginger and garlic and grate using a microplane.
Whisk together lemon juice, champagne, olive oil, ginger, garlic, salt, and pepper.
Combine tomatoes, peppers, cucumbers, dressing, and shallot in a salad bowl. Toss until well combined.
Finish with some nice flake salt—I love Maldon. Just before serving, garnish with the crispy naan.