Approximately 90 grams Greek feta, cut into 12 cubes
1/4 cup good quality extra virgin olive oil (50 milliliters)
1 tablespoon red wine vinegar (15 milliliters)
1 teaspoon Greek oregano (5 milliliters)
Sea salt and cracked black pepper to taste
12 small bamboo skewers
Thread each skewer alternating with tomato, cucumber, olive, pepper and feta .
Combine the olive oil, vinegar and oregano with salt and pepper and blend well. Arrange salad skewers on a platter and drizzle with dressing. Do no refrigerate, preferably as tomatoes will toughen and lose flavour.