Greek Salad Skewers With Anchovy Aioli
|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.