Ingredients:

  • 1 pint (568ml) cherry tomatoes, halved
  • 1 English cucumber, about 12 oz (340g), seeded and cubed into 1-inch (2.5cm) pieces
  • 6 oz (170g) feta cheese, cubed into 1-inch (2.5cm) pieces
  • ½ cup (120ml) Kalamata olives, pitted and halved
  • 1 red onion, small, thinly sliced
  • Fresh oregano leaves (for garnish, optional)
  • 16-24 Wooden skewers, 6-8 inches long (soaked in water for 30 minutes to prevent burning, if grilling)
  • ¼ cup (60ml) extra virgin olive oil
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 tablespoon (15ml) red wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) dried basil
  • ¼ teaspoon (1.25ml) salt, or to taste
  • ¼ teaspoon (1.25ml) black pepper, or to taste

Instructions:

  1. Prepare the Dressing: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, basil, salt, and pepper.
  2. Marinate the Vegetables: In a large bowl, gently toss the cherry tomatoes, cucumber, feta, olives, and red onion with half of the dressing. Reserve the remaining dressing.
  3. Marinate: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. This allows the flavors to meld.
  4. Assemble the Skewers: Thread the marinated ingredients onto the skewers, alternating the ingredients for visual appeal. Try to distribute the feta evenly.
  5. Drizzle and Serve: Drizzle the remaining dressing over the skewers. Garnish with fresh oregano leaves, if desired. Serve immediately or chill for later.