Makes 4 to 6
24 grape tomatoes
6 oz. whole block feta*, cut into 12 (1-inch) cubes
24 black pitted whole olives
12 cucumber halves, sliced ½-inch thick
12 (6-inch) wood skewers
2 Tbsp. olive oil
1 Tbsp. red wine vinegar
½ lemon, juiced
1 garlic clove, pressed
1 tsp. fresh minced oregano
salt and fresh ground black pepper
Prepare the vinaigrette by whisking all the ingredients together. Season with salt and pepper to taste.
Assemble the skewers as follows: tomato, olive, feta (be very gentle with feta), cucumber, olive, and tomato. Transfer to a serving platter. Repeat with remaining skewers.
Right before serving, drizzle the skewers with the vinaigrette. Season with additional salt and pepper as needed.
*look for feta sold in brine solution - it is moist and crumbles less when cut