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Egyptian Bread Salad

Egyptian Bread Salad

Ingredients

  • 3 pita breads, torn into 2-inch pieces
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 tablespoon McCormick® Gourmet Collection Sesame Seed, Toasted, divided
  • 2 teaspoons McCormick® Gourmet Collection Paprika or 2 teaspoons McCormick® Gourmet Collection Paprika, Smoked
  • 1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
  • 2 cloves garlic, minced
  • 1 cucumber, halved lengthwise, seeded and sliced 1/4-inch thick
  • 1 pint cherry tomatoes, halved
  • 8 pepperoncini, seeded and sliced
  • 2 green onions, sliced thin
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon McCormick® Gourmet Collection Thyme Leaves

Prep Time:

15 min

Cook Time:

10 min

Serves:

8

Fattoush is a Middle Eastern bread salad made with seasonal vegetables and stale pita. In this recipe from Cat Cora, the pita pieces are toasted with sesame seeds and paprika to give them a nutty crunch and a rosy hue.

Recipe courtesy of McCormick
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Preparation

  1. Preheat oven to 375°F. Toss pita pieces with 1 tablespoon of the oil, 2 teaspoons of the sesame seed, paprika and sea salt in large bowl. Spread evenly in large baking pan.
  2. Bake 5 to 10 minutes or until pita are crisp. Set aside to cool.
  3. Meanwhile, heat remaining 1/4 cup oil in medium skillet on medium heat. Add garlic; cook and stir 1 minute or until lightly browned. Set aside to cool.
  4. Toss cucumber, cherry tomatoes, pepperoncini, green onions, lemon juice, mint, thyme, and garlic and oil mixture in large bowl. Cover.
  5. Refrigerate 1 hour to blend flavors. Add pita; toss to mix well. Sprinkle with remaining 1 teaspoon sesame seed. Serve immediately.
  6. TIP:If using McCormick® Gourmet Collection Sesame Seed, first toast in a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.