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Sunday, April 20, 2014

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Salad In Pita Bread

Salad In Pita Bread
We pita the fool that doesn't enjoy this tomato, mozzarella and basil sandwich. A simple fix, it's the perfect solution to the brown bag blues. Whatta lunch!
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At a glance
Main Ingredient
Difficulty
Course/Dish
Occasions
Makes
4 servings
Ingredients
    • Marinade:
    • 2 tbsp. red wine vinegar
    • 2 tbsp. extra-virgin olive oil
    • 1 tbsp. minced fresh basil
    • 1 clove garlic, minced
    • 1/2 tsp. grated lemon rind
    • 1/4 tsp. freshly ground pepper, or to taste
    • Salt to taste
    • Filling:
    • 1 large tomato, peeled and cut into 1/2-inch cubes
    • 1/2 cup fresh mozzarella cheese in 1/2-inch cubes (about 3 oz.)
    • Two 7-inch pita bread rounds, each cut to form 2 half-rounds
    • 4 leaves red-leaf lettuce
    Methods/steps
    1. To make the marinade, whisk together all of the ingredients in a small bowl. To make the filling, combine the tomato and cheese cubes in a shallow dish. Drizzle with the marinade. Cover and refrigerate for about 1 hour. Taste and adjust the seasoning. Split the pita halves open and line each with a lettuce leaf. Use a slotted spoon to strain the tomato and mozzarella mixture as you add it to the pita halves.
    2. Advance Preparation: The tomato and cheese will keep in the marinade for up to 2 days in a covered container in the refrigerator. Assemble the sandwiches just before serving.
    Additional Tips
    Ready in 15 min
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