Salads

Greenhouse Vegetable Greek Salad

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Greenhouse Vegetable Greek Salad

Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course : Salad
Servings : 25 Portions
Calories : 50kcal

Equipment

  • Chef's Knife
  • Peeler
  • Cutting Board
  • Spoon
  • Spatula
  • Mixing Bowl or Pan

Ingredients 

  • 750 gm Cucumber fresh, diced
  • 750 gm Roma Tomatoes fresh, diced
  • 100 gm Onions fresh, diced
  • 200 gm Feta Cheese crumbled
  • 50 ml Olive Oil extra virgin
  • ½ tsp Oregano dried
  • ¾ tsp White Sugar
  • 25 ml Lemon Juice

Instructions

  • Peel onions. Wash English cucumber and tomatoes. Dice vegetables uniformly.
  • In a large bowl, add ingredients except feta cheese.
  • Store in refrigerator. Prior to service, add crumbled feta cheese.
    Serve Cold.
  • Bulk: Portion into service dishes or leave in bulk for dining room service.
    Cold Plating: plate alone or as a side dish. Place on the cold side of the tray prior to service.
  • Food Accompany: Any appropriate entrée

Notes