*Greek Salad Skewers
Krinos Pitted Kalamata Olives, 8oz. THUMBNAIL
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Mt. Vikos Feta, 7oz THUMBNAIL
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Organic Sugar Plum Grape Tomatoes, Pint THUMBNAIL
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Greek Salad Skewers
  • 1/4 English cucumber
  • Salt and freshly ground black pepper
  • 1/4 lb. feta cheese, cut into 16 small cubes
  • 8 pitted kalamata olives, halved
  • 8 ripe grape tomatoes, halved
  • 2 tbs. extra-virgin olive oil

Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumbers on a large serving platter and season with 1/4 tsp. each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with olive oil, sprinkle some more black peppers, and serve.
These skewers will keep at room temperature for up to 1 hour.    Serves 4-6

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