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Egyptian Bread Salad

October 25, 2011

I’m not including any measurements with this one because I don’t think I’ve ever actually followed the recipe as written. I just made it again to use up a bunch of leftover bits of things. And it was great! (You can use regular paprika instead of smoked paprika, but the smoked paprika makes it kind of spicy.)

bread salad

Start with some pitas or other bread (for this one I used sourdough), torn into bite-sized pieces.  Toss with some olive oil, salt, smoked paprika and sesame seeds and bake at 375 degrees F until crisp, about 5-10 minutes. Let cool.

Make a dressing with red wine vinegar and/or lemon juice, extra virgin olive oil, salt, thyme, and garlic (optional).

For the salad, chop up a seeded cucumber, add some cherry tomatoes, thin sliced green and/or red onions, and chopped fresh mint. Add the dressing and let it sit for a little while to allow the flavors to blend. Add the toasted bread and sprinkle with some more sesame seeds.

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From → Salads

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