Turn this salad into a full meal by adding grilled chicken strips or hard-boiled eggs. Arrange the ingredients like a salad bar so that each family member can customize his or her own dish. If kids are in charge of whisking the dressing, use a large bowl for less of a mess! For finicky eaters, omit the red onion and swap the kalamata olives and feta for black olives and a mild white cheese. Buy extra produce because kids will often end up eating a good portion of the vegetables while they are chopping them. When introducing salad dressings to children, I add more honey and less vinegar to ease them into strong flavors. Store the Greek salad in a sealed container in the refrigerator for up to 2 days. Crumble the feta cheese over the top of the salad, garnish with parsley, and serve. KIDS 2 and up: Pour the dressing over the vegetables and toss to blend. While whisking continuously, slowly add the oil. KIDS 6 and up: In a separate bowl, whisk the red wine vinegar, Dijon mustard, honey, dried herbs, salt and pepper together. Gently fold in the olives and parsley and stir. KIDS 2 and up: In a large bowl, combine the tomatoes, cucumber, red pepper, and red onion. When one of my students took her first bite of this salad, she exclaimed, “This is so good, it makes me want to dance!” Often, the parents of my students are disappointed that they do not have the opportunity to try this dish because their kids devour it first.ġ cup pitted kalamata olives, whole or halved Families can allow each member to customize it by leaving ingredients like onions in a separate bowl. This salad is a perfect side for summer grilling. We still have a lot of work to do in this area! If they don’t have gas to get to a regular grocery store, cooking healthfully is not just challenging, it’s impossible. Due to my work in the Food Movement and learning about accessibility to grocery stores - some people only have convenience stores or gas station stores within miles of their home. I’ve spent too many years searching for random “crucial” ingredients when I was a cooking teacher! Give me EASY and accessible. I spent a lot of time developing the vinaigrette because I wanted to get it just right AND it was really important to me that people could find the ingredients easily in a regular grocery store. When west coast friends are going to the Big Apple, I suggest more European restaurants! One of my favorite places to order from were falafel places that had these awesome salads including a version of this Greek salad. I tell friends that are originally from the East coast - when you head west, hit up restaurants specializing in Asian cuisine, seafood, and farm to table. I’m a HUGE fan of Greek salads and enjoy many when I lived in New York City which has phenomenal ethnic cuisine. My great grandmother was from the Island of Rhodes and my dad’s grandparents were from an area called Janina in Greece - where many of the Negrins on this planet originally hail from! I’m Greek on both sides of the family and have always gravitated toward Mediterranean food for my entire life.
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