Tomato and Mozzarella Salad Pitas with Lemon Hummus
Welcome back everyone! I hope you all had an amazing holiday. Mine was filled with family, great food and lots of laughs.
I feel like a salad is in order after a month of sweets. This recipe is simple and delicious. Since becoming a vegetarian, caprese sandwiches have become my go-to. One day, I had leftover mozzarella and tomatoes from the previous day's caprese on a baguette. I also happened to have pita bread and lemon hummus from a Mediterranean themed dinner. I chopped up the cheese, tomatoes and spinach added olive oil and seasoning and stuffed it all into the pita bread with some of the hummus. The result was so tasty I knew I had to share the recipe.
The lemon hummus really sets the pita apart, adding a nice freshness and zing.
Tomato and Mozzarella Salad Pitas with Lemon Hummus
Tomato and mozzarella salad pitas with a fresh lemon hummus
Serves: 2
- 1 large pita, sliced in half
- 1 medium tomato, chopped
- 1/2 lb fresh mozzarella, chopped
- 2 cups fresh spinach, roughly chopped
- Olive oil (approximately 1 tablespoon)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- Pepper, to taste
- 1/4 cup lemon hummus
- In a medium bowl, add the tomato, mozzarella and spinach
- Drizzle over olive oil until lightly and evenly coated - I use a little over 1 tablespoon
- Add the oregano, garlic powder, onion powder, salt and pepper. Stir carefully to combine. Taste and add more seasoning if necessary
- If you have the time, allow the mixture to sit for approximately 15 minutes
- Spread a layer of lemon hummus on the bottom of the inside of each pita pocket
- Fill the pitas with the salad mixture and enjoy leftovers on the side
