Greek Salad Skewers
From: Fine Cooking Magazine
Servings: Serves 4 to 6
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Ingredients
1/4 English cucumber
Kosher salt and freshly ground black pepper
1/4 pound feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 ripe grape or cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
Directions
1. Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoon each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.
Tips:
Make Ahead Tips: These keep at room temperature for up to 1 hour before serving.
Make Ahead Tips: These keep at room temperature for up to 1 hour before serving.
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