4 tablespoons extra-virgin olive oil, divided
1 sprig fresh rosemary
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon red pepper flakes
6 ounce block feta cheese cut into twelve ¾-inch cubes
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
¼ teaspoon kosher salt
6 cherry tomatoes, halved
12 pitted Kalamata olives
1. Marinate the feta cheese: In a small skillet set over medium heat, add 2 tablespoons olive oil, the rosemary, oregano, thyme and red pepper flakes, swirling the ingredients often, until the mixture is fragrant, about 2 minutes. Turn off the heat and set aside to cool for 2 minutes, then strain through a fine-mesh sieve into a small bowl. In a resealable plastic bag, add the feta cubes, and pour the infused olive oil over the feta. Seal the bag and marinate at room temperature for 1 hour or refrigerate overnight.
2. In a medium bowl, whisk together the remaining 2 tablespoons olive oil with the garlic, lemon juice and salt. Add the halved cherry tomatoes and set aside at room temperature for 1 hour, or cover with plastic wrap and refrigerate overnight.
3. Thread an olive, a tomato half and then a feta cube onto each of 12 small wooden skewers. Place on a platter and serve.