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.

Ingredients:

• 1/2 lb. Kalamata or other black olives
• 2 large tomatoes
• 8 ounces feta cheese

• 1/2 cup extra virgin olive oil
• 2 Tablespoons balsamic vinegar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Kosher salt and freshly ground black pepper to taste

Method:
1. Children 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.

2. Next 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.

3. Place the olives, tomatoes and cheese in a salad bowl. Pour over the dressing and mix well.