Fresh Mozzarella & Toasted Pita Salad

For the salad

• 2 (6 inch) whole wheat pitas, split in half horizontally
• 8 oz. fresh mozzarella, chopped
• 2 large, firm, ripe tomatoes, chopped
• 1 English cucumber, unpeeled, chopped
• 1 yellow bell pepper, seeded, chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons capers, drained & chopped

For the vinaigrette

• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon champagne vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

1. Preheat oven to 350 degrees.
2. Place the pitas on a baking sheet and bake at 350 degrees for about 10 minutes or until crisp. Cool and break into small pieces.
3. Combine the fresh mozzarella and next 7 ingredients (through capers) in a large bowl. Gently toss.
4. In a separate small bowl, combine the lemon juice and remaining ingredients. Stir with a whisk.
5. Pour vinaigrette over the salad. Add pita pieces to the bowl; toss gently. Let stand 10 minutes before serving.