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!
Ingredients
- 2 tablespoon(s) red wine vinegar; For Marinade
- 2 tablespoon(s) extra virgin olive oil; For Marinade
- 1 tablespoon(s) minced fresh basil; For Marinade
- 1 clove garlic, minced; For Marinade
- 1/2 teaspoon(s) grated lemon rind; For Marinade
- 1/4 teaspoon(s) freshly ground pepper, or to taste; For Marinade
- 1/8 teaspoon(s) salt, to taste; For Marinade
- 1 large tomato, peeled and cut into 1/2-inch cubes: For Filling
- 3 ounce(s) fresh mozzarella cheese in 1/2-inch cubes (0.5 cup): For Filling
- 2 7-inch pita bread rounds, each cut to form 2 half-rounds; For Filling
- 4 leaves red-leaf lettuce; For Filling
Instructions
- 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.
- 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.
- Ready in 15 min.
Nutrition
Calories: 1175.75kcalCarbohydrates: 98gProtein: 28.61gFat: 78.42gSaturated Fat: 12.06gCholesterol: 45mgSodium: 1643.89mgFiber: 7.19gSugar: 10.87g
Tried this recipe?Let us know how it was!