For the greek salad I layered wooden skewers with a grape tomato, a cube of firm feta cheese, a pitted Kalamata olive, a thin layer of red onion, and finally another grape tomato. I made a vinagrette out of equal parts: freshly squeezed lemon juice, extra virgin olive oil, red wine vinegar and added a little sugar, salt, pepper, and fresh oregano from my garden. Just before serving the greek salad skewers I drizzled them with the greek vinagrette.
For the Caprese skewers I used grape tomatoes, marinated fresh mozzarella balls, fresh green and purple Italian basil from my garden, and another layer of tomato. Since the mozzarella was marinated they didn't really need any dressing so I just seasoned them with a little sea salt and some black pepper.
The skewers were a big hit at the party...even with the little kids who usually don't eat salad! They were also really elegant and appetizing with the bright colors and easy-to-eat portions...no utensils needed. I forgot to take pictures of this dish so I'm going to have to make them again sometime soon!
Buon appetito!
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