Summer Salad W/ Cucumber & Tomatoes

• 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

1. 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.
2. 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.
3. Toss cucumber, tomatoes, peperoncini, green onions, lemon juice, mint, thyme, and garlic and oil mixture in large bowl.
4. Cover and refrigerate 1 hour. Add pita, toss to mix and sprinkle w/ remaining 1 tsp sesame seeds.

pitas, extra virgin olive oil, sesame seeds, paprika, kosher salt, garlic, cucumber, cherry tomatoes, peperoncini, green onion, lemon juice, fresh mint, thyme

Taken from www.epicurious.com/recipes/member/views/summer-salad-w-cucumber-tomatoes-50070053 (may not work)