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
- 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.
- Put leftovers away within 2 hours or sooner if they are in a warm location.
Ingredients
|
| Grape tomatoes |
3 cups (750 mL) |
| Mini cucumbers |
6 |
| Whole wheat pitas, cut into 8 wedges each |
2
|
| Crumbled light feta cheese |
1 cup (250 mL)
|
| Dressing: |
|
| Garlic |
3 cloves |
| Extra virgin olive oil |
1/4 cup (60 mL)
|
| Red wine vinegar |
2 Tbsp (30 mL)
|
| Dried oregano leaves |
1 tsp (5 mL)
|
| Salt and freshly ground black pepper |
A pinch each
|
Directions
1. Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
2. Rinse the grape tomatoes, cucumbers and garlic under cool running water.
3. Then Cut the grape tomatoes in half lengthwise, cut the cucumbers into ½ inch (1cm) slices and place both in a large bowl. Mince the garlic and set aside.
4. Place pita wedges on baking sheet and bake in preheated 400ºF (200ºC) oven for about 5 minutes or until golden and crisp. Let cool.
5. Dressing: In a small bowl, whisk together oil, vinegar, garlic, oregano, salt and pepper.
6. Add feta to the grape tomatoes and cucumber in the large bowl. Add toasted pita and drizzle with dressing. Toss to combine. Let stand 5 minutes before serving for flavors 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 – April 2, 2024