toss with the dressing, and crumble the feta cheese over the top.
| Watermelon, Tomato, and Feta Salad | ||||
| Portion Size: 1 cup | ||||
| Servings | ||||
| Ingredients | 75 | |||
| Tomatoes, fresh, chopped | 5/8 Gallon | |||
| Watermelon, cubed or scooped | 3 3/4 Gal | |||
| Red onion, diced | 2 1/2 Cup | |||
| Salt | 5/8 Tbsp | |||
| Black Pepper | 1 1/4 Tbsp | |||
| Canola/Olive Oil Blend | 1 1/4 Cup | |||
| Vinegar, White Wine | 5/8 Cup | |||
| Cheese, Feta, Crumbled | 1 1/4 Quart | |||
| Shredded fresh herbs, basil or mint | 1 1/4 Cup | |||
| Procedures: | ||||
| 1. | Combine the tomatoes and watermelon in a bowl with the salt and let stand. | |||
| 2. | Whisk together the oil, vinegar, and pepper. | |||
| 3. | Add
the chopped onion and fresh herbs to the watermelon and tomato, toss with the dressing, and crumble the feta cheese over the top. |
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| 4. | Serve 1 cup per person. | |||
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