Ingredients
2 Tbsp red wine vinegar
2 Tbsp extra-virgin olive oil
1 Tbsp fresh basil, minced
1 clove garlic, minced
½ tsp lemon rind, grated
¼ tsp freshly ground pepper, to taste
salt, to taste
1 large tomato, peeled and cut into 1/2-inch cubes
½ cup fresh mozzarella cheese , about 3 oz. , in 1/2-inch cubes
14 inch pita bread rounds, each cut to form 2 half-rounds
4 leaves red-leaf lettuce
Preparation
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.
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.
