2 on-the-vine or plum tomatoes, diced
1½ English cucumbers, diced
1 red pepper, finely diced
3 tablespoons red onion, finely diced
1 cup pitted kalamata olives, whole or halved
1-2 tablespoons parsley, chopped

Dressing
3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons honey
1 teaspoon dried Italian Seasoning
½ teaspoon kosher salt or sea salt
Freshly ground black pepper
¼ cup olive oil
Garnish: ¾ cup feta cheese and
1 tablespoon parsley

KIDS 2 and up: In a large bowl, combine the tomatoes, cucumber, red pepper, and red onion. Gently fold in the olives and parsley and stir.

KIDS 6 and up: In a separate bowl, whisk the red wine vinegar, Dijon mustard, honey, dried herbs, salt and pepper together. While whisking continuously, slowly add the oil.

KIDS 2 and up: Pour the dressing over the vegetables and toss to blend. Crumble the feta cheese over the top of the salad, garnish with parsley, and serve. Store the Greek salad in a sealed container in the refrigerator for up to 2 days.

Kid Tips:
-When introducing salad dressings to children, I add more honey and less vinegar to ease them into strong flavors.
-Buy extra produce because kids will often end up eating a good portion of the vegetables while they are chopping them.
-For finicky eaters, omit the red onion and swap the kalamata olives and feta for black olives and a mild white cheese.
-If kids are in charge of whisking the dressing, use a large bowl for less of a mess!

Cooking Tips:
-Arrange the ingredients like a salad bar so that each family member can customize his or
her own dish.
-Turn this salad into a full meal by adding grilled chicken strips or hard-boiled eggs.
-Italian Seasoning is a mixture of basil, oregano, thyme, marjoram and other herbs.

Prep time: 30 minutes
Total time: 30 minutes
Serves: 6
Recipe from Easy Meals to Cook with Kids © 2010 by Julie Negrin