BC HOT HOUSE
Beefsteak Tomato, Bocconcini
and Balsamic Stuffed Pita
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 teaspoon minced garlic
2 tablespoons olive oil
Salt and pepper
3 large BC Hot House beefsteak tomatoes, chopped
4 bocconcini (bite-size mozzarella balls), sliced
2 cups chopped head lettuce
2 large pita breads
1. Place vinegar, chopped basil and garlic in a mixing bowl. Drizzle in oil,
whisking constantly, until smooth and thick. Season to taste with salt and
pepper. Add tomatoes and bocconcini and toss well to coat. Let rest for at
least 5 minutes. Add lettuce and toss to coat.
2. Cut pitas in half. Open each half 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. Makes 4 servings.
*Brands may vary by region; substitute a similar product.