If you can find a container of multi-colored tomatoes, use those for the prettiest presentation.
1 medium lemon
1 tablespoon finely chopped fresh oregano
3 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
4 ounces feta cheese, cut into 16 cubes
16 small cherry or grape tomatoes
How to Make It
Grate rind from lemon; squeeze juice to equal 2 tablespoons. Combine rind, juice, oregano, oil, and pepper in a shallow dish. Add cheese; marinate at room temperature for 20 minutes, turning cheese over after 10 minutes. Drain. Arrange 1 tomato and 1 feta cube on each of 16 small skewers or party picks.
I made these as an appetizer for Thanksgiving day. They were very well received and had a very nice light flavor. The lemon zest is wonderful and may have been better if I had used fresh herbs. I did not find any at the store so I used dried herbs and it was still super good!
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