Skewered Greek-Style Salad

Savoring the last few weeks of summer, I decided to bring the Mediterranean to Canada on a stick. Here we have a Greek-Style salad on a bamboo stick with a refreshing vinaigrette. Serve as an appetizer to highlight your main courses. This fancy presentation will have your diners in suspense as they await what comes next.

You may omit any of the suggested ingredients that make up the combination that I have presented and/or add your favorites and mix up the order of the presentation. Surely if you want to keep things simple, you don't have to include stuffed peppers with goat cheese, nor slow-roasted cherry tomatoes, but this gourmet sensation is worth a bit of extra effort. Slow roasting the cherry tomatoes adds an extra natural sweetness to this salad and any leftovers are perfect for snacking on and will add a special flourish to many dishes gracing your table.

The stuffed peppers might be the star of the show here or maybe the slow roasted tomatoes will receive the highest praise, but everything on this skewer comes together so well and compliments the other ingredients. The basil adds a cleansing touch to the palate making this a perfect light and refreshing appetizer. Vegetarians can make skewers as well as their meat loving friends.

Skewered Mediterranean Salad

Recipe by Lisa Turner Cuisine: Mediterranean Published on August 20, 2012 Mediterranean vegetables and Feta cheese served on bamboo skewers and dressed with a light herb and olive oil vinaigrette Print this recipe Ingredients: 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 Dressing: 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 Instructions: Begin by roasting half of the tomatoes. Preheat an oven to 250°F and brush a baking sheet with olive oil. Cut 12 cherry tomatoes in half and arrange on the 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 cheese, 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. Makes 6 appetizers

More little bites to be enjoyed from Lisa's Vegetarian Kitchen:
Goat Cheese Olive Balls
Thai Tempeh Patties with a Red Chili Dipping Sauce
Olive Cheese Balls
Stuffed Mushrooms with Goat Cheese