OLIVE SKEWERS MELON SKEWERS
Try adding bite-sized pieces of cucumber
or cherry tomatoes for a pop of color. For each skewer, start with a simple
melon ball then add proscuitto, fresh
mozzarella and basil leaves for a pop
of color and freshness.
1 big block of feta (about 12 ounces),
cut into cubes
ΒΌ 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 pep-
per, 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.
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