Cucumber Tomato Salad with Garlic and Herb Grilled Naan

• Vegetarian

• Produce

  • 2 cups Cherry tomatoes
  • 3 cloves Garlic, fresh
  • 2 Garlic cloves, small
  • 4 Green onions
  • 1/4 cup Mint, fresh leaves
  • 1 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 4 Persian cucumbers

• Condiments

  • 3 tbsp Lemon juice, fresh
  • 2 tbsp Pomegranate molasses

• Baking & Spices

  • 1 Kosher salt
  • 1 Salt and pepper
  • 4 tsp Sumac, ground

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin
  • 2 tsp Red wine vinegar

• Bread & Baked Goods

  • 3 pieces Garlic stonefire naan bread

• Dairy

  • 1/2 cup Butter

Found on whatsgabycooking.com

Ingredients

• 4 green onions, thinly sliced
• 2 cups cherry tomatoes, halved
• 4 Persian cucumbers, sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh parsley
• Salt and pepper
• 4 teaspoons ground sumac, soaked in 4 teaspoons warm water for 15 minutes
• 3 tablespoons fresh lemon juice
• 2 tablespoons pomegranate molasses
• 2 small garlic cloves, minced
• 2 teaspoons red wine vinegar
• 3/4 cup extra-virgin olive oil
• Kosher salt to taste
• 3 cloves fresh garlic
• 1 teaspoon dried oregano
• ½ cup Melted butter
• 3 pieces Garlic Stonefire Naan Bread

Directions

• Combine the green onions, cherry tomatoes, cucumbers, mint and parsley in a bowl. Toss and set aside.
• Whisk together ingredients for the dressing. Toss dressing with the salad. Adjust salt and pepper as needed.
• Combine the garlic, oregano and butter in a small bowl. Brush both sides of the Stonefire naan and lightly grill until grill marks appear. Remove. Serve alongside the salad.