Skewered Greek Salad

12
(6-inch) bamboo or wood skewers

24
grape or small cherry tomatoes

3 ounce(s)
feta cheese, cut into 12 1/2-inch pieces

12
pitted kalamata olives

1/2 small
red or sweet onion, cut into 12 1/2-inch pieces

2 teaspoon(s)
fresh lemon juice

2 teaspoon(s)
red wine vinegar

4 teaspoon(s)
chopped fresh oregano

2 tablespoon(s)
extra-virgin olive oil


Salt and freshly ground pepper, to taste

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


2. Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar, and 2 teaspoons of the oregano. Whisk in olive oil until mixture thickens. Season with salt and pepper to taste.


3. Arrange skewers on a serving platter. Spoon vinaigrette over skewers and sprinkle with remaining oregano.