Greek Salad


4 servings

Hands-on time:

20 minutes

Start-to-eat time:

20 minutes


  • 2 cups cherry tomatoes, cut in half
  • 2 cups cucumber, sliced
  • ½ cup pitted olives, cut in half
  • ¼ cup red onion, thinly sliced
  • ¾ cup feta cheese, crumbled
  • dressing: 3 tablespoons olive oil, 1½ tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 1 teaspoon salt & ½ teaspoon pepper, 3 tablespoons chopped fresh parsley (optional)

Kids kitchen skills:

  • slicing
  • making a dressing


  • knife & cutting board
  • measuring cups & spoons
  • mixing bowls
  • whisk or jar with lid


Grown-up steps
  1. Slice the tomatoes and olives in half, cut cucumber into quarters, and thinly slice red onions. Combine the veggies in a bowl, then set aside.
  2. Add all dressing ingredients to a bowl or a jar with a lid. Whisk or shake the jar for a minute until the vinaigrette has come together.
  3. Add vinaigrette to the bowl and toss until combined. Crumble feta cheese and sprinkle on top.

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