Greek Salad

Warm late spring days are perfect for grilling, so remind your customers to pair this restaurant style greek salad with a Greek Turkey Burger (don't forget the Tzatziki!).

Greek Salad

Ingredients:
2 heads Spiral Path Green Leaf Lettuce (Romaine or Iceberg/Romaine mix works too, or a mix of all three), washed, spinned, and torn into pieces
1 8 oz. container Odyssey Organic Feta Cheese, Greek Style- Crumbled (OWC)
1 6 oz. container Organic Divina Kalamata Olives, drained and sliced (OWC)
3 Spiral Path Cucumbers, quartered and sliced
1 organic red onion, sliced
2 containers Wegmans organic grape tomatoes, halved

Mix the tomatoes, cucumbers, and red onion in a cambro. Keep the lettuce in a separate cambro. This keeps the lettuce dry and fresh. Have an open container of feta and an open container of the olives. Set those aside and ask customers if they would like olive with theirs. Many people don't like them. As always, add dressing to the cups, not the big serving bowl.

Dressing:
**Note: I decided against using the Wegmans Organic Greek Dressing, and instead opted to make my own. You can choose to attempt to make the dressing with organic ingredients, however you're going to end up with expensive shrink unless you make a large batch. If you don't plan on making much, try to use the kitchen's ingredients to save money. An excellent cross merchandising opportunity is to use a TableCraft Olive Oil Dispenser for your dressing. I also can't demo salads without my OXO Salad Spinner.**

Ingredients:

1/2 cup olive oil

1/2 cup red wine vinegar
1.5 teaspoons garlic powder
1.5 teaspoons dried oregano
1.5 teaspoons dried basil
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon Dijon-style mustard


Combine all. Stir/shake/mix well. Shake frequently when demoing.

Merchandising:
2ft case: feta cheese column, olives column, grape tomato column. Top of case: Wegmans Italian Classics Chianti Red Wine Vinegar, Wegmans 100% Mediterranean Blend Olive Oil- Pure- 16.9 fl oz.
Beside you on the table: cucumbers and green leaf/romaine/iceberg lettuce, maybe bags of organic red onions if you have room.

I'm writing this Thursday night so I may come back and edit to reflect what actually happened over the weekend. Questions or thoughts? Post below! :)

Edit: Edited some directions for the demo, 6/15/16

-Caroline