On these hot summer Ohio days sometimes it’s just too hot to cook or eat a hot meal! Salads are always a good option, as well as cold sandwiches. Why not combine the two? The following recipe is a refreshing and easy summertime meal that pairs chilled veggies with naan bread.
Naan bread is a thick leavened flatbread that originated in India about 2,500 years ago. Because naan bread required a specific kneading technique as well as yeast, it was a delicacy that was limited to the ruling class and the wealthy. Eventually, naan went main stream and is enjoyed around the world today.
The most interesting thing about naan is the cooking technique. The bread is cooked in tandoor ovens, which were originally made from clay. The large clay pots were set into the earth and heated to a high temperature with wood. After the clay pot was very hot, pieces of naan dough were placed on the sides of the pot to cook. As they cooked, the bread would elongate, giving it a unique shape.
Feel free to experiment with the following recipe…perhaps add some chilled tandoori chicken or grilled shrimp for added protein. Create your own light and refreshing dressing or simply season the salad with fresh herbs. Two dressing options are included below.
Chilled Summer Veggie Naan Sandwich
Chilled veggies:
- 2 cups romaine lettuce
- ½ cucumber, cut into small cubes
- ½ yellow pepper, cut into small cubes
- ½ orange pepper, cut into small cubes
- Diced red onion to taste
- ½ cup cherry tomatoes, diced
- 2 tablespoons chopped cilantro or parsley
- ½ cup toasted garbanzo beans
- ½ cup crumbled feta or goat cheese
Tip: You can place the diced cucumbers and tomatoes in a colander with a little salt and let it sit for about 15 minutes to drain off some of the liquid.
Lemon Dressing:
- 2 tablespoons of olive oil
- 2 tablespoons of lemon
- 1 tablespoon honey
- 1 clove minced garlic
- Pinch of sea salt
Put all the dressing ingredients into a blender and pulse until mixed thoroughly.
Susan Vander Maas is a graduate of Ohio State University/ATI Wooster. She is the owner of Doc’s Deli, established in 2007.
Tzatziki Dressing:
- 2 cups grated cucumber (1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- 1/2 teaspoon fine sea salt
Working with one big handful at a time, lightly squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld.
Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well for about 4 days.
Instructions for naan sandwich
- Chop all the veggies and combine in a large bowl to chill in the refrigerator for at least an hour.
- Place the garbanzo beans in a bowl and coat with seasoned salt, taco seasoning, cumin or your favorite savory seasoning. For a spicy result, add a dash of red hot sauce or sriracha sauce. Toast the garbanzo beans by placing 2 tablespoons of olive oil in a skillet then cooking them on high for about 5 minutes or until browned. Cool completely.
- Remove the veggies from the fridge and toss in the garbanzo beans and cheese.
- Fold a piece of naan in half and insert your salad mix into the naan then add your favorite dressing.
