Ingredients:

  • 200g Real Greek Feta (block form, chilled)
  • 1 large English Cucumber
  • 20 pitted Kalamata Olives
  • 20 Cherry Tomatoes
  • 20 small Fresh Mint Leaves
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Dried Oregano
  • 0.5 tsp Crushed Red Pepper Flakes
  • 0.5 Lemon, zested
  • 0.125 tsp cracked Black Pepper

Instructions:

  1. Prep the infusion. Whisk the olive oil, dried oregano, red pepper flakes, lemon zest, and black pepper in a small bowl.
  2. Cube the cheese. Slice the 200g Greek Feta into 20 equal sized cubes. Stop once they are about 3/4 inch thick.
  3. Prepare the cucumber. Wash the English cucumber but leave the skin on. Cut it into 1/2 inch thick rounds, then quarter the rounds into wedges.
  4. Dry the vegetables. Pat the cucumber wedges and cherry tomatoes with paper towels. Check for excess moisture to prevent sliding.
  5. Thread the tomato. Slide one cherry tomato onto the skewer, pushing it about halfway down.
  6. Add the olive. Place a pitted Kalamata olive directly beneath the tomato.
  7. Layer the herb. Fold a mint leaf in half and slide it on.
  8. Anchor with feta. Carefully push the feta cube onto the skewer. Stop when the tip of the skewer is just buried in the cheese.
  9. Finish with cucumber. Add the cucumber wedge at the very bottom. This acts as a sturdy base.
  10. Drizzle and serve. Arrange on a platter and spoon a tiny bit of the herb oil over each skewer until they glisten under the light.