Skewered Greek Salad

  • For the skewers
  • 24 grape or small cherry tomatoes
  • 85g feta cheese, cut into 12 cubes
  • 12 pitted kalamata olives
  • 1/2 small red or sweet onion, cut into 12 pieces
  • 2 teaspoons chopped fresh oregano leaves
  • Special equipment: 12 (6 inch) bamboo or wood skewers
  • For the vinaigrette
  • 2 teaspoons lemon juice
  • 2 teaspoons red wine vinegar
  • 2 teaspoons chopped fresh oregano leaves
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients for 12 skewers.

For the vinaigrette, mix together the lemon juice, red wine vinegar and oregano in a small bowl. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.

Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

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