Minty Greek salad is such a simple summer salad. Kids love the saltiness of the olives and the feta cheese alongside the crunch of the cucumber and sweetness of the tomatoes. Finely sliced mint brings the flavours together.
This is also a great addition to lunch boxes, barbeques and picnics. Little ones love to munch this salad with their fingers, and because there is no oil it is not too messy. It is also a brilliant salad because it does not go soggy, so it can be prepared it the night before helping the morning rush.
We always choose organic sheep/goats cheese feta as it is low in lactose and easier on the tummy. Many people tolerate this better than cow’s milk and some people on the SCD diet can add this in after gut healing has occurred. If your child needs to be dairy free then replace the cheese with some sliced organic turkey, which tastes just as good.
Olives are great for helping to reduce inflammation which is common in children with chronic conditions. Olives also contain polyphenols, which are natural chemicals that reduce oxidative stress in the brain. According to research from the University of Massachusetts at Amherst eating olives daily improves memory by 25%.
- 200 grams Feta Cheese (organic sheep/goat mix)
- 12 Tomatoes (baby plum)
- 1/2 Cucumber
- 2 tablespoons Olive (pitted)
- 1 tablespoon Mint (fresh and finely chopped)
- Cut the feta into cubes, half the tomatoes and chop the cucumber into chunks.
- Mix together with the mint and serve.
Try to use organic ingredients wherever you can.