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5 from 1 vote

Cucumber Tomato Salad with Garlic and Herb Grilled Naan

Course: Salad
Author: Gaby


For the Salad

  • 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

For the Sumac Dressing

  • 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

For the Naan

  • 3 cloves fresh garlic
  • 1 teaspoon dried oregano
  • ½ cup Melted butter
  • 3 pieces Garlic Stonefire Naan Bread


  • 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.