Egyptian Bread Salad

Egyptian Bread Salad

Prep Time

15 minutes

Cook Time

10 minutes


8 people

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


  • 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


  • 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.


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