Mini-Greek Salads

photo and recipe from Cooking With My Kid
2 cucumbers, sliced in rounds
1 pint cherry tomatoes (smaller ones)
1 cup pitted Kalamata olives
1 block of feta, cubed
1 tablespoon fresh lemon
2 tablespoons olive oil
3/4 teaspoon greek seasoning

Set up an assembly line with veggies and cheese in bowls. Use a toothpick to skewer the tomato, then the cucumber, then the olive and finish with a cube of feta. Stand the skewer on a platter. Repeat until all ingredients are gone. Put lemon, oil, greek seasoning with a little salt and pepper to taste in a jar and shake. Drizzle dressing over skewers just before serving.

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