Tomato and Chive Salad

During my recent visit to the second grade class at Stevenson School, we tasted this tomato and chive salad as an opportunity for students further connect to the school garden. In the previous week, students had planted both tomatoes and chives in the beautiful and abundant garden that is becoming such an essential part of the school culture and curriculum. Providing an opportunity for students to taste the foods that they plant in the garden makes the experience so meaningful and tangible to them!

As the second graders can probably tell you, tomatoes are a great source of vitamins C and A, and chives contain antioxidants that help your body stay healthy. (Allicin is the antioxidant contained in all members of the onion family, and recent studies show that it may help lower cholesterol and blood pressure.)

 

The students loved this simple (yet delicious) salad, and it is easily something that you could have them help make for their own lunchbox or for the dinner table!

Ingredients:

1 container of cherry tomatoes, cut in half

Pinch of salt

Pinch of ground black pepper

1 tsp chives, cut into small pieces

1 tsp extra virgin olive oil

1/4 tsp white balsamic vinegar

Directions:

Toss cherry tomatoes with salt, pepper, and chives. Add oil and vinegar just before serving and toss again.

ENJOY!