Egyptian Bread Salad

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
Cook Time: 10 minutes
Refrigerate Time: 1 hour

Nutritional Information

For 1 serving
Calories: 174
Sodium: 475mg
Fat: 10g
Carbohydrates: 18g
Cholesterol: 0mg
Fiber: 2g
Protein: 3g

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

Directions

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.

Tips

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.

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