Skewered Greek Salad

• 24 grape or small cherry tomatoes
• 3 ounces firm feta cheese (see Cooks Note), cut into 12 (1/2-inch) cubes
• 12 pitted kalamata olives
• 1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
• 2 teaspoons fresh lemon juice
• 2 teaspoons red wine vinegar
• 4 teaspoons chopped fresh oregano leaves
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 12 (6-inch) bamboo or wood skewers

1. For the skewers: Thread the skewers starting with a tomato, then a cube of feta cheese, an olive, a piece of onion, and finally another tomato.
2. Repeat with the remaining ingredients and skewers.
3. For the vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar, and half of the oregano.
4. Whisk in the olive oil until the mixture thickens.
5. Season with salt and pepper.
6. Arrange the skewers on a serving platter.
7. Spoon the vinaigrette over the skewers and sprinkle with the remaining oregano.
8. Buy feta packed in water; it is moist and easier to skewer, and it wont crumble.

grape, feta cheese, olives, red, lemon juice, red wine vinegar, oregano, olive oil, salt, skewers

Taken from www.epicurious.com/recipes/food/views/skewered-greek-salad-386883 (may not work)