Caprese Salad Pita Pockets

• 1 cup Cherry Tomatoes
• 4 ounces, weight Buffalo Mozzarella Cheese Cubes
• 1 cup Thinly Sliced English Cucumber
• 3/4 cups Baby Spinach
• 1/4 cups Fresh Basil
• 2 Tablespoons Scallions, Thinly Sliced
• 1 Tablespoon Balsamic Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 1 dash Sea Salt
• 1 dash Freshly Cracked Black Pepper
• 4 whole Boston Or Bibb Lettuce Leaves
• 2 whole Pita Rounds, Cut In Half Across The Center To Create Two Pockets

1. 1.
2. In a large mixing bowl, combine tomatoes, cheese cubes, cucumber, spinach, basil, scallions, balsamic vinegar, oil, salt, and pepper.
3. 2.
4. Line pita pockets with lettuce leaves on both sides.
5. Gently fill pita pockets with mixture from step number 1.

tomatoes, mozzarella cheese, cucumber, spinach, fresh basil, scallions, balsamic vinegar, olive oil, salt, freshly cracked black pepper, boston or, center

Taken from tastykitchen.com/recipes/main-courses/caprese-salad-pita-pockets/ (may not work)