Wash and dry the cucumber and tomatoes.

If you have them, put on the vinyl gloves.

Open and drain the can of olives.

Cut the cucumber into 12 ¼-in.-thick “wheels.” Set aside.

Cut the block of feta into 12 ½ in. thick cubes as evenly and straight as possible. Set aside.

To assemble, gently pierce a black olive with a bamboo pick and push it to the knot at the other end.

Gently skewer the cucumber through the sides (see photos) until secure, then slide on a cherry tomato.

The feta cube will go on last as the supporting base, so the rest of the ingredients sit on top of the feta. Stand it on end to ensure that it’s stable.

Repeat step #4 until all 12 are assembled.

Once all the skewers have been assembled, combine all the dry ingredients and olive oil into a small mixing bowl. With a spoon, mix it well.

With a pastry brush, thoroughly coat all the skewers with the olive oil mixture.

Stand all the skewers up for plating. 

If making ahead, lay the skewers flat and cover loosely. Place in the refrigerator until 30 minutes prior to serving. Stand the skewers up and serve at room temperature.