This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.
Olive SkewersCourse: Appetizers
Try adding bite-sized pieces of cucumber or cherry tomatoes for a pop of color.
1 big block of feta (about 12 ounces), cut into cubes
¼ cup extra virgin olive oil
1 tablespoon lemon juice
1 clove garlic, smashed
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Flaky sea salt
Freshly ground black pepper
12 Kalamata olives, pitted
- In a small bowl, combine olive oil, lemon juice, garlic, dill and parsley. Add feta and season with salt and pepper, then toss until cheese is fully coated in the marinade. Let sit for 15 minutes. Assemble skewers by layering feta and olives onto medium skewers.
- To make melon skewers (pictured) to pair, start with a simple melon ball then add proscuitto, fresh mozzarella and basil leaves for a pop of color and freshness.