1- First, begin by whisking together the vinaigrette. In a small bowl, combine 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 tablespoon fresh lemon juice, 1 minced garlic clove, and 1/4 teaspoon dried oregano. Season with kosher salt and fresh ground black pepper to taste, then set it aside at room temperature while you assemble the rest.

2- Next, prepare your vegetables and cheese. Slice 3 to 4 mini Persian cucumbers into 1/2-inch thick rounds, and if using English cucumbers, halve them first for the right size. Drain the 6 to 8 ounces of feta cheese from its brine without rinsing, then cut it into 12 cubes, each about 3/4 to 1 inch. Rinse and drain 12 grape or cherry tomatoes and 12 whole pitted Kalamata olives to remove any excess moisture.

3- Now, it’s time to assemble the skewers. Thread one tomato, one feta cube, one olive, and one cucumber slice onto each skewer, repeating this pattern until you have 12 skewers. Handle the feta cubes carefully to avoid breaking them, and keep extra cubes ready just in case. This step ensures a balanced bite with every piece.

4- Once assembled, drizzle the vinaigrette over the skewers right before serving for the freshest taste. If desired, garnish with fresh minced parsley for a pop of color and flavor. For storage, refrigerate the skewers without the vinaigrette for 1 to 2 hours and add it just before you serve the vinaigrette can be made ahead and kept in the fridge for several days.