You will marvel at how fresh-tasting these Greek Feta Tomato Cucumber Skewers are! How often have you married tomatoes to mozzarella? Mmmm hmmm. Me, too. These may look strikingly similar, but the flavor profile is completely different. Not only is the feta cheese standing in for mozzarella, you’ve got the crunch of cucumber and drizzled olive oil and lemon juice, with minced fresh oregano on top. You don’t have to wait for a party to make a batch of these babies!
Because you have pretty sizeable chunks of 3 different ingredients, get yourself some six inch wooden skewers or use what I used — some four inch long party picks that happened to have red knobs on top which were perfect for our color scheme.
- Cherry or cherub tomatoes (as always, I recommend Nature Sweet brand — I have no idea how they do it, but they make store bought tomatoes taste fabulous all year round!)
- English cucumbers (they have thinner skin and smaller seeds than regular cucumbers)
- A block of feta cheese
- Olive oil
- Fresh lemon
- Fresh oregano, if you can get it. Dried, if you can’t.
Using a cheese knife, cut the block of feta cheese into little chunks.
Using a serrated knife, cut the tomatoes in half.
Cut the cucumbers into thick slices, then cut each thick slice into quarters.
Assemble the skewers by putting the vegetables and cheese on in any order that feels right to you.
Drizzle olive oil over the top, then squeeze lemon juice on.
Top with minced oregano.
Serve chilled. Plan to make more soon. Next time, I may add a little minced mint, too.
When you have guests over and they’re hanging out in the kitchen, acting like they’re going to start surreptitiously sneaking bites of whatever you’re serving for dinner, have these handy instead and plate them up to signify that you intend for them to be eaten as part of the preliminaries. They will be so grateful!
Thanks to Michele for the lovely platter. I couldn’t wait to put it to use!