Reena’s Yummy Greek Salad

2013 Kids Recipe Challenge Winning Recipe: 1st Place!  
Lunch: Grades 1 to 3

Sabrina, from Woodbridge, loves to help her mom make this salad.  She loves the combination of sweet tomatoes and crunchy cucumbers.   

Preparation Time: 15 minutes

Makes: 8 cups (2 L)

Serving size: 2 cups 


  1. Fresh vegetables are always a great option for lunch. With the addition of crisp pita and feta cheese this makes a vibrant and refreshing option for kids. 


Whole wheat pitas, cut into 8 wedges each    

Grape tomatoes, cut in half lengthwise

3 cups (750 mL)

Mini cucumbers, cut into 1/2 inch (1 cm) slices   


Crumbled light feta cheese      

1 cup (250 mL)



Extra virgin olive oil

1/4 cup (60 mL) 

Red wine vinegar 

2 Tbsp (30 mL)

Cloves garlic, minced


Dried oregano leaves  

1 tsp (5 mL)

Salt and freshly ground black pepper

A pinch each


  1. Place pita wedges on baking sheet and bake in preheated 400ºF (200ºC) oven for about 5 minutes or until golden and crisp. Let cool.
  2. Dressing: In a small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper.
  3. In a large bowl, stir together grape tomatoes, cucumber and feta. Add toasted pita and drizzle with dressing. Toss to combine. Let stand 5 minutes before serving for flavours to develop.

Nutrition Information per serving: 

Calories: 329 kcal

Protein: 14 g

Fat: 21 g

Carbohydrate: 26 g

Fibre: 5 g

Sodium: 543 mg

Last Update – November 30, 2016

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