Tomato-And-Mozzarella Pitas Recipe - Cooking Index
Tomato-And-Mozzarella Pitas Recipe - Cooking Index
| 4 | Ripe unpeeled tomatoes (medium) | |
| Cut into 24-1/4-inch slices | ||
| 5 oz | 142g | Fresh mozzarella cheese - cut into 12 slices |
| 1/4 cup | 36g / 1.3oz | Chopped fresh basil |
| 1/2 cup | 118ml | Red wine vinegar |
| 1 teaspoon | 5ml | Grated lemon rind |
| 1/4 teaspoon | 1.3ml | Pepper |
| 1/4 teaspoon | 1.3ml | Salt |
| 3 | Garlic - minced | |
| 6 | Pita bread rounds - (6-inch) | |
| 6 | Leaf lettuce leaves |
Arrange tomato and cheese slices in a single layer in a shallow dish. Combine basil and next 5 ingredients in a small bowl; stir well. Drizzle over tomato and cheese slices. Cover and chill 1 hour.
Split open top half of each pita bread round, and line with a lettuce leaf. Fill each with 4 slices tomato and 2 slices cheese. Yield: 6 sandwiches.
NOTES : Fresh mozzarella cheese is a soft white cheese with a delicate, mild flavor, which is very different from the firm, stringy type of mozzarella you probably buy for pizza. Fresh mozzarella is available in Italian markets, cheese shops, and some supermarkets or by mail order through the Mozzarella Company, 2944 Elm St., Dallas, TX 75226; 800/798-2954 or fax 214/741-4076.
Source:
Cooking Light, June 1994, page 76
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