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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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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