Every February, Maxine Turner and her team of chefs and designers at Cuisine Unlimited dream up a menu to serve to the top chefs and restaurateurs at Salt Lake magazine's annual Dining Awards event.

The challenge is slightly awesome: The food must be delicious, beautiful and—this is the hard part—easy to eat while talking and drinking. Here is one of the recipes served at this year's event—a clever play on one of Salt Lake's favorite Greek dishes.

Greek Salad on a Stick

Makes 4-6 servings

24 grape or small cherry tomatoes

3 ounces feta cheese, cut into 12

1/2-inch cubes

12 pitted kalamata olives

1 English cucumber, sliced

24 big fresh basil leaves

12 6-inch bamboo or wood skewers

 

Vinaigrette:

2 tsp. lemon juice

2 tsp. red wine vinegar

2 tsp. chopped fresh oregano leaves

2 Tbsp. extra virgin olive oil

Salt and freshly ground black pepper

Thread the skewers, starting with a tomato, then a basil leaf, an olive, a piece of feta cheese and a cucumber slice. Repeat with the remaining ingredients.

In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper to taste.

Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.