Greenhouse Vegetable Greek 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
