Preparation: Host can wash and set out mint and basil to dry on paper towels. Mint, basil and green onions can be thinly sliced using kitchen shears or herb scissors. Chefs can use their serving bowls for mixing dressing for easy clean-up. Set up 4 stations and guests can move around to each station with 3 prep bowls at the vegetable stations.
- cucumbers - cutting board and crinkle cutter or paring knife - guests should wash cucumber first.
- tomatoes - cutting board, small serrated knife - need to wash tomatoes first and can cut using the bridge method.
- green onions, mint and basil - slice with clean kitchen scissors.
- prepare dressing in serving bowl.