The perfect appetiser recipe for a Skewered Greek-Style Salad
24 cherry tomatoes
olive oil for brushing
6 pickled peperoncini (Italian) peppers
2 to 3 oz (50 to 75 g) soft goat cheese
3 oz (75 g) Feta cheese, cut into 6 cubes
1/2 small red onion, cut into small squares
12 pitted Kalamata olives
12 leaves from jarred marinated artichokes
12 fresh basil leaves
fresh oregano for garnish
dried red pepper flakes for garnish
2 teaspoons lemon olive oil (or 1 1/2 teaspoon olive oil + 1/2 teaspoon fresh lemon juice)
2 teaspoons white balsamic vinegar (or 1 teaspoon each balsamic and rice vinegar)
1 teaspoon fresh oregano, finely chopped
1 teaspoon fresh basil, finely choppped
sea salt and fresh cracked black pepper to taste
You will also need:
6 12-inch skewers or bamboo sticks
Begin by roasting half of the tomatoes. Preheat an oven to 250° and brush a baking sheet with olive oil. Cut 12 cherry tomatoes in half and arrange on teh baking sheet. Sprinkle more olive oil over of the tomatoes and season with a light sprinkle of salt and fresh cracked black pepper as well as some dried herbs if desired. Bake for at least two hours, turning the tomatoes over occasionally, until they are slightly browned, shriveled and dry but still tender with a little juiciness left. Remove from the oven and let cool.
Meanwhile, gently seed the peppers and stuff with goat cheese. Cover and refrigerate until ready to use.
Whisk together the ingredients for the vinaigrette.
Begin assembling the skewers with a fresh cherry tomato. Follow with a cube of Feta, a piece of onion, olive, artichoke, slow-roasted tomato, onion, stuffed pepper, olive, slow-roasted tomato, artichoke, and another fresh cherry tomato before finishing with fresh basil leaves. Repeat for the remaining skewers.
Arrange on a serving plate and sprinkle the dressing over the skewers. Garnish with oregano and red pepper flakes and the remaining basil leaves to cleanse the palate.