persian cucumbers, sliced
baby tomatoes, sliced in half
Kalamata olives, pitted
1 Tablespoon red wine vinegar
2 Tablespoons olive oil
pinch of salt and fresh ground pepper
pinch of dried oregano
Whisk all together and drizzle over skewers, allow to sit a few minutes before plating for service.
Take a slice of the cucumber as the base and top with a block of the cheese, tomato half and finish with the olive and put a skewer through all.
Drizzle the dressing over top and then place on a serving plate.