Ingredients vary a little depending on availability, but a Greek salad should always be a celebration of ripe tomatoes and will always be a colourful dish. It is usually topped with feta, as we have done here.
Serves: 6 at home or 30 tastes in the classroom
Fresh from the garden: cucumbers, capsicums, spring onions, tomatoes
Recipe source: Adapted from Stephanie Alexander’s Kitchen Garden Cooking with Kids
metric measuring spoons
chopping boards & non-slip mats
knives – 1 small, 1 large
bowls – 1 small, 1 large
12 medium tomatoes
4 spring onions or 1 small red onion
24 kalamata olives
3 tablespoons extra virgin olive oil
3 teaspoons red wine vinegar
freshly ground black pepper
100 g feta
What to do
Set out your equipment and ingredients.
Peel the cucumber and halve lengthways. Using the teaspoon, scoop out most of the seeds from the centre of the cucumber. Cut the cucumber into 2 cm dice and transfer to the large bowl.
Cut the tomatoes into chunks or wedges and add to the bowl.
If using springs onions, trim the outside layer and cut off the tops and ends, then cut the spring onions into 1 cm pieces. If using red onion, halve and peel, then place the late side down on the board and cut crossways as finely as you can. Add the onion to the cucumber bowl. Cut the capsicum into 1 cm dice and add to the bowl. Place all the scraps in the red compost bucket.
Weigh the feta, crumble it into another small bowl and set aside.
Use the olive piper to remove the stones from the olives, then cut the olives in half lengthways and add to the large bowl.
In the small bowl, combine the oil and vinegar to make the dressing. Whisk lightly, then pour over the salad and mix all the ingredients well with the spoon. Taste for salt and pepper (remember the cheese is quite salty).
Divide the salad between the serving bowls and scatter the cheese over the top.