Meatless Monday: Tomato and Mozzarella Salad Pitas with Lemon Hummus

Mother's Day weekend may be wrapping up, but if you're still looking for a recipe to make for mom try this easy to make pita with simple yet delicious flavors.

This recipe would be perfect for a Meatless Monday lunch and I would certainly enjoy it for dinner as well. Fresh mozzarella, tomatoes and spinach get tossed in pantry ingredient staples - olive oil, garlic powder, onion powder and oregano. The flavorful mixture gets stuffed in a pita smeared with lemon hummus. The lemon hummus provides a fresh zing and an extra protein boost for the dish.

Happy Mother's Day to all the mamas out there. A special shout out to Kristin's Kitchen biggest fan and occasional recipe editor, my wonderful mother.

Tomato and Mozzarella Salad Pitas with Lemon Hummus
Serves 4

Ingredients

• 2 large pitas, sliced in half

• 2 medium tomatoes, chopped

• 1 lb fresh mozzarella, chopped

• 4 cups fresh spinach, roughly chopped

• Olive oil (approximately 2 tablespoons)

• 1 teaspoon dried oregano

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon salt

• Pepper, to taste

• 1/2 cup lemon hummus

Directions

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 any leftovers on the side