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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This comes from . Ingredients:
24 cherry tomatoes |
3 ounces reduced-fat feta cheese |
12 pitted kalamata olives |
1/2 red onion, cut into 12 (1/2-inch) |
2 teaspoons fresh oregano |
2 teaspoons lemon juice |
2 teaspoons red wine vinegar |
2 teaspoons chopped fresh oregano leaves, chopped |
2 tablespoons extra-virgin olive oil |
kosher salt |
fresh ground black pepper |
12 (6 inch) wood skewers or 6 (12 inch) skewers, cut in half |
Directions:
1. Place feta block in the freezer for 30 minutes. When time is up, just before the feta is skewered, carefully cut it into 12 (1/2 inch) cubes.
2. Place red onion in a small bowl of ice water for 10 minutes. Drain.
3. Assemble skewers as follows: tomato, feta blocks (be very careful with them), olive, onion, tomato. Place them on a platter.
4. To a small bowl, add lemon juice, red wine vinegar, chopped oregano leaves, and olive oil. Whisk to combine. Salt and pepper to taste. Pour over skewers and top with oregano leaves. Serve.
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