24 slices of small cucumber (I used 3 persian cucumbers)
24 pieces of red onion (from 1 small red onion)
24 pieces of bell pepper (from 1 bell pepper)
Optional: 24 pieces of feta cheese or avocado for dairy-free
Dressing
¼ cup cold-pressed olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh oregano (or ½ teaspoon dried)
1 garlic clove, minced
¼ teaspoon dijon mustard
¼ teaspoon sea salt
¼ teaspoon black pepper
DIRECTIONS:
Skewer a basil leaf, cherry tomato, piece of onion, kalamata olive, piece of pepper, cucumber and piece of feta or avocado on each toothpick. The feta is pretty crumbly so it stays intact better at the end than if you push it on further. Blend all of the dressing ingredients together and serve in a bowl large enough to dip the skewers into.
Recipe by Love from the Land at https://www.lovefromtheland.com/greek-salad-skewers/