• 36servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12
MineralsChromium, Silicon, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 oil-packed anchovy fillets, drained and chopped

  2. 1 garlic clove, mashed

  3. 2 tablespoons red wine vinegar

  4. 1/2 cup mayonnaise

  5. 2 tablespoons extra-virgin olive oil

  6. 1 small seedless English cucumber (about 3/4 pound)-peeled, quartered lengthwise and sliced

  7. 1/2 inch thick

  8. 1/2 pound feta cheese, preferably French, cut into 3/4-inch cubes

  9. 36 whole tiny cherry tomatoes or 18 halved grape tomatoes

Instructions Jump to Ingredients ↑

  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 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. Serve the skewers along with the aioli.


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