Greek Salad On A Skewer
A deconstructed Greek salad makes a fast and easy first course for a casual dinner or a great addition to a tapas-style gathering. This quick and clever entertaining idea was sent to us by Lynn Epstein, co-creator of Mama Says "No More Frozen Pizza," a collection of laminated recipe cards specifically designed for novice cooks and neatly disguised in a "pizza box." Find Mama Says "No More Frozen Pizza," additional recipes and more on the Mama Says website.
- Feta cheese, cut into 12 bite-size squares
- 1/2 cucumber, cut into 12 bite-size pieces
- 6 grape tomatoes cut in half
- 6 kalamata olives, pitted, cut in half
- Olive oil
- Dried oregano
- Dried basil
- Salt and pepper
- 12 large toothpicks
Cut the vegetables and cheese into cubes of approximately similar size. Put the veggies, cheese and olives on the toothpicks in any order you'd like. Drizzle a little olive oil over them, sprinkle them with the dried herbs and salt and pepper. Let sit for 10 minutes. Flip the toothpicks over, drizzle oil and sprinkle on the herbs again. Allow to sit for another 10 minutes before serving.
We chose to use whole grape tomatoes and kalamata olives and make Greek-style vinaigrette for dipping.
To make the vinaigrette ~ whisk together 1 small clove of garlic, crushed, 1 tablespoon red wine vinegar, 1/3 cup extra virgin olive oil, 1/2 teaspoon Dijon-style mustard, 1/4 teaspoon (or more) dried oregano, and salt and pepper to taste.