Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Use thin, round, wooden skewers, and add the feta toward the bottom; it can crumble if it's pushed high up.
Makes 8 servings
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1 English cucumber, halved and sliced
1/2 cup pitted kalamata olives
1 cup cherry or grape tomatoes
1 (4-ounce) package feta cheese, cut into 1-inch cubes
1/4 cup extra-virgin olive oil
2 teaspoons balsamic vinegar
1 teaspoon chopped fresh oregano
1 garlic clove, minced
1/2 teaspoon coarsely ground black pepper
Prep: 10 Minutes
1. Thread first 4 ingredients onto 6-inch skewers.
2. Combine olive oil and remaining ingredients. Drizzle over skewers. Refrigerate until ready to serve.