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Greek Salad Skewers With Anchovy Aioli

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  Anchovy fillets in oil 2 , drained and chopped
  Garlic 1 Clove (5 gm), mashed
  Red wine vinegar 2 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Extra virgin olive oil 2 Tablespoon
  Seedless english cucumber 1 Small, peeled, quartered lengthwise and sliced 1/2 inch thick
  Feta cheese 1⁄2 Pound, cut into 3/4-inch cubes (Preferably French)
  Whole cherry tomatoes/18 halved grape tomatoes 36 Small

1. 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 the aioli to a small bowl.
2. 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.

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