Fresh Mozzarella & Toasted Pita Salad

June 14, 2010
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
In This Recipe
  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.

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