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 seed and paprika to give them a nutty crunch and a rosy hue.

Makes 8 servings.

Prep Time: 15 minutes
Refrigerate Time: 1 hour
Cook Time: 10 minutes

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.

Test Kitchen Tip: If using McCormick® Gourmet Collection Sesame Seed, first toast is a small skillet on medium heat 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

This recipe was created by Cat Cora, Bon Appétit Executive Chef, for the McCormick® Gourmet Collection.