Greek Salad on a Stick

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Greek Salad on a Stick

 

1 piece, 4 inches english cucumber

quarter each sweet green and red pepper and small red onion

16 cherry or grape tomatoes

8 pitted black olives

8 leaves hearts of romaine lettuce

2 tbsps. crumbled feta cheese

 

Dressing:

3 tbsps. extra-virgin olive oil

2 tsps. lemon juice

1 tsp. red wine vinegar

1/2 tsp. dried oregano

1/4 tsp. each salt and pepper

 

Cut cucumber lengthwise then crosswise into quarters to make 16 pieces. Cut

green and red pepper into 8 chunks each. Cut onion into sixteen 1-inch pieces.

Onto each of eight 8-inch wooden skewers, thread 1 tomato and 1 piece each

cucumber, onion and sweet pepper; repeat once on same skewers. End each with

olive.

Dressing: In bowl, whisk together oil, lemon juice, vinegar, oregano, salt and

pepper.

Serve 1 skewer in each romaine leaf; drizzle with dressing and sprinkle with

feta cheese.

 

 

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