Sunday, January 17, 2010

Day 11 – Skewered Greek Salad

Sorry for the delay….on a mountain get-away and completely forgot to post yesterday. Without further ado…

This isn’t a dip or even a traditional appetizer, but it’s nice to have a bit of green and a healthy option to offer your guests. Sure the title says Greek, so If you’re not a fan, change the Kalamata olive for a black, green or your favorite stuffed variety and call it Skewered Salad.

Day 11 – Skewered Greek Salad


12 bamboo or wood skewers, 6 inch
24 grape tomatoes or small cherry tomatoes
3 oz feta cheese, cut into 12 ½ inch cubes
12 pitted Kalamata Olives
½ small red or sweet onion, cut into 12 ½ inch pieces

VINAIGRETTE
2 tsp fresh lemon juice
2 tsp red wine vinegar
4 tsp chopped fresh oregano
2 Tbsp Olive Oil
Salt and pepper to taste

Skewer: Thread skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Skewer all 12.

Dressing: IN a small bowl, mix together the lemon juice, vinegar and 2 tsp of oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper.

Place skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano. Put any remaining dressing in a small bowl so guests can add more if desired. Serves 4-6

Enjoy!

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