Nutrition info - Recipes

Salad In Pita Bread

We pita the fool that doesn't enjoy this tomato, mozzarella and basil sandwich. A simple fix, it's the perfect solution to the brown bag blues. Whatta lunch!

Salad In Pita Bread


For 4 people

  • 2 tablespoon(s) red wine vinegar; For Marinade
  • 2 tablespoon(s) extra virgin olive oil; For Marinade
  • 1 tablespoon(s) minced fresh basil; For Marinade
  • 1 clove garlic, minced; For Marinade
  • 1/2 teaspoon(s) grated lemon rind; For Marinade
  • 1/4 teaspoon(s) freshly ground pepper, or to taste; For Marinade
  • 1/8 teaspoon(s) salt, to taste; For Marinade
  • 1 large tomato, peeled and cut into 1/2-inch cubes: For Filling
  • 3 ounce(s) fresh mozzarella cheese in 1/2-inch cubes (0.5 cup): For Filling
  • 2 7-inch pita bread rounds, each cut to form 2 half-rounds; For Filling
  • 4 leaves red-leaf lettuce; For Filling


  1. 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.
  2. Advance Preparation: 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.

Ready in 15 min

Nutrition facts

  • Kcal: 293.94 kcal
  • Fibers (g): 1.8g
  • Sodium (mg): 410.97mg
  • Carbs: 24.5g
  • Fat: 19.61g
  • Saturated fat (g): 3.02g
  • Proteins: 7.15g