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.
Greek Salad Skewers with Anchovy Aioli
Greek Salad Skewers with Anchovy Aioli
© Kana Okada
Greek Salad Skewers with Anchovy Aioli
- ACTIVE: 30 MIN
- SERVINGS: 36 skewers
Ingredients
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2 oil-packed anchovy fillets, drained and chopped
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1 garlic clove, mashed
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2 tablespoons red wine vinegar
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1/2 cup mayonnaise
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2 tablespoons extra-virgin olive oil
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1 small seedless English cucumber (about 3/4 pound)—peeled, quartered lengthwise and sliced 1/2 inch thick
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1/2 pound feta cheese, preferably French, cut into 3/4-inch cubes
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36 whole tiny cherry tomatoes or 18 halved grape tomatoes
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Directions
- 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.
- 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.
Greek Salad Skewers with Anchovy Aioli
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