Persian Cucumber Tomato Salad
Recipe adapted from Cherokee County School Nutrition
This Mediterranean salad is simple, refreshing, and delicious.
Ingredients:
- 4 lbs + 1/2 lbs Cucumber, raw
- 5 pt + 1/2 pt Tomatoes, grape, raw
- 8 oz Onion, purple, raw
- 2 cup Parsley, Italian, fresh, chopped
- 3/4 cup Juice, lemon
- 1/2 cup Oil, canola
- 1 tbsp Salt, Kosher
Steps:
- Wash all produce and allow to dry.
- Cut cucumbers into 1/4" thick half-moons.
- Slice tomatoes in half.
- Finely mince onions.
- Chop parsley leaves.
- Using a large mixing bowl, combine the cucumbers, tomatoes, onions, and parsley.
- In a separate bowl, whisk lemon juice, oil, and salt.
- Pour the lemon dressing over the salad and mix well.
- Cold hold, covered, for service.
No bare hand contact with ready to eat food.
Hold at 41°F or below.
Recipe Details
Harvest of The Month
HACCP Category:
Process #1 (No Cook)
Yield:
50
Portion Size:
1/2 cup
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 34 | cal |
| Saturated Fat: | <1 | g |
| Total Fat: | 2.4 | g |
| Sodium: | 97 | mg |
Tips:
Try this salad with fresh mint for a great variation.
Additional Recipe Photographs
