Marinated Fresh Mozzarella, Tomato And Basil Salad In Pitas


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Make these sandwiches when tomatoes are at their juicy best and fresh basil is plentiful.

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  • Marinade:
  • 2 Tbs. red wine vinegar
  • 2 Tbs. extra-virgin olive oil
  • 1 Tbs. 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 C. 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

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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.


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