I first prepared this salad for an Italian cooking class and it was a hit. I hope you enjoy!
Serves 8
Prep time: 10 minutes
Total time: 15 minutes
Ingredients:
2 pitas
2 large ripe tomatoes, diced
1 cucumber, peeled and diced
1 small red onion, sliced
½ cup black olives, sliced
¼ cup green olives, sliced
1/3 cup fresh basil leaves, chiffonade
3 tablespoons extra virgin olive oil
2 tablespoons Balsamic vinegar
Salt and pepper to taste
4 ounces fresh mozzarella cheese, thinly sliced
Instructions:
Toast the pita bread. Set aside to cool.
Place the tomatoes, cucumbers, onions, and olives into a large bowl. Toss with the basil leaves. Whisk the oil and vinegar together in a small bowl and add to the salad.
Shortly before serving, tear the pita into pieces and add to the salad, toss to coat, season with salt and pepper to taste. Top with fresh mozzarella.
Allow the salad to sit a few minutes and serve.
Terri’s Tip:
Serve as a meal by topping with crispy bacon and/or chick peas to add additional flavor and protein.
This salad is best when the tomatoes are in season, see vegetable chart for more information
Use a variety of tomatoes for a colorful presentation, such as red, yellow, and ripe green tomatoes.