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Cherry Tomato Pesto Salad

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Makes 30 servings

5 pounds, 11 oz cherry tomatoes

1 c chopped red onions

12 oz cucumber with peel

3/4 cups basil pesto

1 T table salt

1 T black pepper

1/2 c Italian salad dressing

Cut tomatoes in half. Peal four strips of skin off the cucumber, cut lengthwise, take out the seeds and dice.

Mix basil pesto, Italian dressing and seasonings together in a large bowl. Add the diced onion, cucumber and cherry tomatoes and mix really well. Taste and adjust for seasoning if needed.

Refrigerate for about 30-45 minutes before serving.

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