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Greek Skewers

Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Prep time 10 mins
Yield Makes 8 servings
Use thin, round, wooden skewers, and add the feta toward the bottom; it can crumble if it's pushed high up.


  • 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

How to Make It

  1. Thread first 4 ingredients onto 6-inch skewers.

  2. Combine olive oil and remaining ingredients. Drizzle over skewers. Refrigerate until ready to serve.