Ingredients
3 pitas, torn into pieces
1/4 cup extra virgin olive oil
1 Tbsp toasted sesame seeds
2 tsp paprika
1 tsp kosher salt
2 minced garlic cloves
1 seeded cucumber, halved and sliced
1 pint cherry tomatoes, halved
8 seeded peperoncini, sliced
2 green onion, sliced thin
3 Tbsp fresh lemon juice
2 Tbsp chopped fresh mint
1 Tbsp dried thyme
Preparation
Toss pita pieces w/ 1 Tbsp olive oil, 2 tsp of sesame seed, paprika and salt in large bowl. Spread evenly in large baking pan. Bake in preheated 375 degree oven 5 to 10 minutes or until pitas are crisp. Set aside to cool.
Heat 1/4 cup oil in a medium skillet over medium heat. Add garlic, cook and stir 1 minute or until lightly browned. Let cool.
Toss cucumber, tomatoes, peperoncini, green onions, lemon juice, mint, thyme, and garlic and oil mixture in large bowl.
Cover and refrigerate 1 hour. Add pita, toss to mix and sprinkle w/ remaining 1 tsp sesame seeds.
