Fresh Mozzarella & Toasted Pita Salad

By • June 14, 2010 • 0 Comments

1 Save


Author Notes: I love making this salad for a light supper during the summer. I enjoy making my food bright and colorful! lizmiller06

Serves 6

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.
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small