Egyptian Bread Salad

3 	pita breads, torn into 2-inch pieces
¼ 	cup plus 1 tablespoon olive oil, divided
1 	tablespoon Toasted Sesame Seed, divided
2 	teaspoons Paprika or Smoked Paprika
1 	teaspoon sea salt
2 	minced garlic cloves
1 	seeded cucumber, halved lengthwise and sliced ¼ inch thick
1 	pint cherry tomatoes, halved
8 	seeded peperoncini, sliced
2 	green onions, sliced thin
3 	tablespoons fresh lemon juice
2 	tablespoons chopped fresh mint
1 	tablespoon Thyme Leaves

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. Bake in a preheated 375°F oven 5 to 10 minutes or until pitas are crisp. Set aside to cool.

Meanwhile, heat remaining ¼ cup oil in a medium skillet over medium heat. Add garlic: cook and stir 1 minute or until lightly browned. Set aside to cool.

Toss cucumber, cherry tomatoes, peperoncini. green onions, lemon juice, mint, thyme and garlic and oil mixture in large bowl. Cover. Refrigerate
1 hour to blend flavors. Add Pita; toss to mix well. Sprinkle with remaining 1 teaspoon sesame seed. Serve immediately.

8 SERVINGS