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This is my recipe. Could you please give advice on quantities. I am serving 300 people.
For a quick vibrant salad, make the Greek vinaigrette ahead of time and store it in the fridge so it will be ready to toss with greens, olives and feta cheese.
Servings:Makes 6 side-dish servings
2 medium tomatoes, cut into wedges, or 8 cherry tomatoes, halved
1 small cucumber, halved lengthwise and thinly sliced
1 small red onion, cut into thin wedges
1/2 cup pitted kalamata olives
1/2 cup crumbled feta cheese (2 ounces)
1 recipe Greek Vinaigrette
2 small pita bread rounds, cut into wedges (optional)
And should I mix smaller quanties so it does not get wilted?
|Posted twice. See the other one, or my recipe for Greek salad for 100 in salads that hold on the Big Pots page.|