Ingredients
Salad Base
- 2 cups diced cucumber
- 2 cups diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
Dressing
- 2 tbsp olive oil
- 1 garlic clove, minced
- Juice of 1 lemon
- Salt to taste
- Black pepper to taste
Mediterranean Cucumber Tomato Salad
Fresh chopped salad with lemon, herbs, cucumber, tomato, and red onion.
Yield: side-salad batch
Style: chilled composed salad
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready
Prep / Cook Method
- Add cucumber, tomatoes, red onion, mint, and parsley to a large mixing bowl.
- Pour in olive oil, garlic, and lemon juice. Toss gently until evenly coated.
- Season with salt and pepper to taste.
- Let the salad sit 10 to 15 minutes before serving so the flavors meld.
Finish + Service
- Serve chilled or cool.
- Optional additions: Kalamata olives, feta, watermelon, cantaloupe, or seasonal vegetables.
- Can also be served over spinach or cooked grains.
Holding / Reheat / Catering Notes
- Keep cold under proper refrigeration until service.
- Dress or garnish as close to service as practical.
- Label allergens and acidic/spicy components clearly.
- For off-site catering, pack garnish/sauce components separately when quality improves service.
Scaling Notes
- Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
- For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
- Record final batch yield after production so the recipe can be tightened on the next cleanup pass.