Make these sandwiches now when tomatoes are at their juicy best and fresh basil is plentiful.
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced fresh basil
1 clove garlic, minced
½ teaspoon grated lemon rind
¼ teaspoon freshly ground pepper, or to taste
Salt to taste
1 large tomato, peeled and cut into
½ cup fresh mozzarella cheese in
½-inch cubes (about 3 ounces)
Two 7-inch pita bread rounds, each cut to form 2 half-rounds
4 leaves red-leaf lettuce
To make the marinade, whisk together all of the ingredients in a small bowl.
To make the filling, combine the tomato and cheese cubes in a shallow dish. Drizzle with the marinade. Cover and refrigerate for about 1 hour. Taste and adjust the seasoning.
Split the pita halves open and line each with a lettuce leaf.
Use a slotted spoon to strain the tomato and mozzarella mixture as you add it to the pita halves.
The tomato and cheese will keep in the marinade for up to 2 days in a covered container in the refrigerator. Assemble the sandwiches just before serving.