Greek Salad Skewers with Anchovy Aioli

• 2 oil-packed anchovy fillets, drained and chopped
• 1 garlic clove, mashed
• 2 tablespoons red wine vinegar
• 1/2 cup mayonnaise
• 2 tablespoons extra-virgin olive oil
• 1 small seedless English cucumber (about 3/4 pound)peeled, quartered lengthwise and sliced 1/2 inch thick
• 1/2 pound feta cheese, preferably French, cut into 3/4-inch cubes
• 36 whole tiny cherry tomatoes or 18 halved grape tomatoes

1. In a small bowl, using a spoon, mash the anchovies and garlic to a paste.
2. Whisk in the vinegar, followed by the mayonnaise.
3. Gradually whisk in the olive oil and transfer to a small bowl.
4. Arrange the cucumbers on a work surface.
5. Top each with a cube of feta followed by a tomato.
6. Poke a 4-inch skewer or toothpick through each stack and transfer to a platter.
7. Serve the skewers along with the aioli.

oil, garlic, red wine vinegar, mayonnaise, extravirgin olive oil, cucumber, feta cheese, tomatoes

Taken from www.foodandwine.com/recipes/greek-salad-skewers-anchovy-aioli (may not work)