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-inch cubes

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.