BC Hot House Beefsteak Tomato, Bocconcini and Balsamic Stuffed Pita

 Serves 4
2
 extra large BC Hot House Beefsteak Tomatoes, chopped
2
 Large pita breads
4
 Small bocconcini cheese slices
2 cups
 Chopped head lettuce
1 tbsp.
 Balsamic vinegar
1 tbsp.
 Chopped fresh basil
1 tbsp.
 Minced garlic
2 tbsp.
 Olive oil
Salt and pepper to taste
Basil sprigs, to garnish

Method:
Place the vinegar, chopped basil and garlic in a mixing bowl.
Drizzle in the oil, whisking constantly, until smooth and thick.

Season with salt and pepper.
Add the tomatoes and bocconcini and toss well to coat. Allow to rest for at least 5 minutes. Add the lettuce and toss to coat.

Preparation:
Cut the pitas in half.
Open one half with your fingers to form a pocket.
Fill with 1/4 of the salad mixture, garnish with a sprig of basil and place in the middle of a folded napkin.
Repeat with the remaining mixture and serve immediately.


See information about:

Beefsteak Tomatoes on the Vine