Chunky Greek Salad on a Stick

By EdieK

Ingredients

• Dressing:
• 1 piece (4 inches/10 cm) English cucumbers
• 1/4 sweet green peppers
• 1/4 sweet red peppers
• 1/4 small red onion
• 16 cherry tomatoes or grape tomatoes
• 8 pitted black olives
• 2 tbsp (25 mL) crumbled feta cheese
• 3 tbsp (45 mL) extra-virgin olive oil
• 2 tsp (10 mL) lemon juice
• 1 tsp (5 mL) red wine vinegar
• 1/2 tsp (2 mL) dried oregano
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

Details

Servings 8
Adapted from cbc.ca

Preparation

Step 1

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 (2.5 cm) pieces.

Onto each of eight 8-inch (20 cm) 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. (Make-ahead: Cover and refrigerate skewers and dressing separately for up to 24 hours.)

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