Fresh Mozzarella & Toasted Pita Salad

• For the salad
• 2 (6 inch) whole wheat pitas, split in half horizontally
• 8 oz. fresh mozzarella, chopped
• 2 large, firm, ripe tomatoes, chopped
• 1 English cucumber, unpeeled, chopped
• 1 yellow bell pepper, seeded, chopped
• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh flat leaf parsley
• 2 tablespoons capers, drained & chopped
• For the vinaigrette
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon champagne vinegar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

1. Preheat oven to 350 degrees.
2. Place the pitas on a baking sheet and bake at 350 degrees for about 10 minutes or until crisp. Cool and break into small pieces.
3. Combine the fresh mozzarella and next 7 ingredients (through capers) in a large bowl. Gently toss.
4. In a separate small bowl, combine the lemon juice and remaining ingredients. Stir with a whisk.
5. Pour vinaigrette over the salad. Add pita pieces to the bowl; toss gently. Let stand 10 minutes before serving.

salad, whole wheat pitas, fresh mozzarella, firm, cucumber, yellow bell pepper, red onion, fresh basil, flat leaf parsley, capers, vinaigrette, lemon juice, extravirgin olive oil, champagne vinegar, kosher salt, fresh ground pepper

Taken from food52.com/recipes/5100-fresh-mozzarella-toasted-pita-salad (may not work)