Lynn Fredericks, author: Cooking Time is Family
Adapted by StarChefs.com
Yield: 4 servings
This salad is
extremely flavorful and, unlike many salads, will keep well
refrigerated for a few days. If your children like salty things,
by all means introduce them to olives. In this recipe the
slight sweetness of the vinegar offsets the salt in the olives
and cheese very well. Kids and adults alike will find it absolutely
scrumptious when spooned into warm pita bread for a light
summer meal. The combination of olives, tomatoes and cheese
offers vitamin C, protein, fiber and calcium. The addition
of bread is an energy boost that makes it fully nutritious.
- 1/2 lb.
Kalamata or other black olives
- 2 large
- 8 ounces
- 1/2 cup
extra virgin olive oil
- 2 Tablespoons
- 1/2 teaspoon
- 1/2 teaspoon
salt and freshly ground black pepper to taste
can begin by helping to pit the olives. Spread a kitchen towel
on a cutting board. Drain the olives and place in the middle
of the towel. Fold the towel in thirds over the olives. Let
the children take turns pounding the olives with the end of
a kitchen mallet or a rolling pin. After every few blows,
stop and open the towel to see if most of the olives have
their pits protruding. When this is accomplished, the children
can help force the pits from the olive meat easily with their
clean fingers. When all the pits are removed and discarded,
older children can help you chop pitted olives coarsely and
place them in a small bowl.
older children can help chop the tomatoes. Meanwhile younger
kids can crumble cheese with clean hands into a small bowl.
In a jar with a lid, measure all of the salad dressing ingredients,
then screw the lid on the jar tightly. Let everyone, little
ones first, take turns shaking up the dressing - it's really
fun! Adjust seasoning to taste.
the olives, tomatoes and cheese in a salad bowl. Pour over
the dressing and mix well.