Salads, Uncategorized

Middle Eastern Panzanella

My take on this staple salad.  I paired this with Roast Duck with Za’taar and Cognac


1 package of Naan (I used Wegman’s Garlic Naan)

1 can of chick peas – drained and rinsed

1 cup of cherry tomatoes

1 English cucumber

1 half a yellow pepper

1/2 a red onion

3 tablespoons of fresh mint – finely minced and divided

2 tablespoon of tahini

2 tablespoons of olive oil

2 tablespoons of white wine vinegar

1 tablespoon of water


Preheat oven to 425 degrees.

Rinse chick peas and place on one half of baking sheet.  Mix with a bit of olive oil, salt and pepper.  Tear naan into pieces and toss with scant amount of olive oil.  Place on the other half of the baking sheet and bake for 10 minutes, turning half way through.  Let cool before mixing with other ingredients

Cut the cucumbers into half moons

Slice the onion thinly

Thinly slice pepper

add 2 tablespoons of finely chopped mint

Keep cherry tomatoes whole

Throw in chick peas and naan after cooled

Combine these ingredients

For the Dressing:

Mix the tahini, olive oil, white wine vinegar, and remaining 1 tablespoon of mint.  Whisk until mixed then thin with water if needed.  Toss salad with dressing and serve immediately.

Magilla rating:  9




1 thought on “Middle Eastern Panzanella”

Leave a Reply