Adapted From Giada De Laurentis
Serves 4 to 6
24 grape or cherry tomatoes
3 ounces firm feta cheese, cut into 12 1/2-inch cubes
12 pitted kalamata olives
1/2 small red onion, cut into 12 1/2-inch pieces
Fresh chopped oregano or parsley
12 6-inch bamboo or wood skewers
1/4 cup extra virgin olive oil
1/4 cup white wine vinegar
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
sea salt and fresh pepper to taste
Whisk together all vinagrette ingredients in a small bowl.
Thread each skewer starting with a tomato, then a cube of feta, an olive, a piece of onion and another tomato.
Arrange the skewers on a serving platter. Spoon the vinaigrette over each skewer and scatter the fresh herbs over all.