USFA School Bites Recipe Book

vegetable

Tomato & Cucumber Salad Scaled for: 12 (1/2 Cup) Servings Allergens: Not Provided

Item

Quantity

Grape Tomatoes

12 ounce

Cucumbers

1 1/2 pound

Onions, Red

4 ounce

Black Pepper

1/2 teaspoon

Seasoning (Veg Grill Mate, McCormick)

4 teaspoon

Olive Oil

4 tablespoon

DIRECTIONS:

1. Cut grape tomatoes in halves.

6. Add pepper and vegetable seasoning.

2. Slice cucumbers with vegetable cutter.

7. Toss everything until well coated.

8. Store in cooler until ready to serve.

3. Dice red onions.

9. Portion in 4oz cups for easy self- pickup.

4. Put cut tomatoes, cucumbers, and onions into a bowl.

Tip: Carrots can be cut a day or more before service and held in water until needed.

5. Drizzle ingredients with olive oil.

Recipe contributed by: Aldine ISD in Houston, Texas

School Bites | Fall 2025 Release | Page 21