Рецепт Meatless Monday! Caprese Stuffed Pitas
Summertime here on the east coast and get really hot and not very many people feel like cooking when it's sweltering outside. I like to look for meals that either don't involve cooking or have very little cooking to them. Food prep I don't mind so much, but nobody really wants to turn on the oven when it's in the 90's outside (or hotter). This is where sandwiches come in. They're usually quick and easy to put together with a minimal amount of cooking.
I'm a huge fan of anything to do with pitas for the most part. One of my favorite is pita pizzas but since we're trying not to cook here then I made these delicious pita sandwiches. They're stuffed to the brim with fresh vegetables that are bursting with flavor. I wish I could say that the vegetables were local, but this time around they aren't. This was such a refreshing meal for a humid summer evening. I served it with fresh grapes and some I Can't Believe It's Not Potato Salad. I do love that salad too. I change the salad recipe a bit but this post isn't about the salad, it's about that beautiful pita pocket in the picture.
Caprese Stuffed Pitas
Serves 3
Ingredients:
- - 1 cup grape tomatoes, cut in quarters
- - 1 cup cucumber, chopped
- - 2 tablespoons fresh basil, chiffonade
- - 1 tablespoon red wine vinegar
- - 1 tablespoon olive oil
- - ¼ teaspoon salt
- - ⅛ teaspoon black pepper
- - 6 (½ ounce) slices of fresh mozzarella cheese
- - ¾ cup spring mix
- - 3 medium whole wheat pitas, halved
Directions:
1. In a medium bowl stir together the tomatoes, cucumbers, basil, red wine vinegar, olive oil, salt, and pepper.
2. In each pita half, place one mozzarella cheese slice, then about 2 tablespoons of spring mix, then ⅙ of the tomato mixture. Repeat with remaining pita halves. Serve chilled.
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