Greek Salad Skewers with Anchovy Aioli

For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these hors d'oeuvres can stand upright on a serving platter.

Slideshow:More Fast Hors d'Oeuvres

  • Total Time:
  • Servings: 36 skewers

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  • 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

How to make this recipe

  1. In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil and transfer to a small bowl.

  2. Arrange the cucumbers on a work surface. Top each with a cube of feta followed by a tomato. Poke a 4-inch skewer or toothpick through each stack and transfer to a platter. Serve the skewers along with the aioli.

Make Ahead

The Greek salad skewers can be covered and refrigerated for up to 4 hours.

Suggested Pairing

Floral, complex Greek white.

Contributed By Photo © Kana Okada Published December 2007

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