Author Notes
I love making this salad for a light supper during the summer. I enjoy making my food bright and colorful! —lizmiller06
Ingredients
- For the salad
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2 (6 inch)
whole wheat pitas, split in half horizontally
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8 oz.
fresh mozzarella, chopped
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2
large, firm, ripe tomatoes, chopped
-
1
English cucumber, unpeeled, chopped
-
1
yellow bell pepper, seeded, chopped
-
1/4 cup
finely chopped red onion
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2 tablespoons
chopped fresh basil
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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
Directions
-
Preheat oven to 350 degrees.
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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.
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Combine the fresh mozzarella and next 7 ingredients (through capers) in a large bowl. Gently toss.
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In a separate small bowl, combine the lemon juice and remaining ingredients. Stir with a whisk.
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Pour vinaigrette over the salad. Add pita pieces to the bowl; toss gently. Let stand 10 minutes before serving.
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