Kebab with green olives stuffed with pepper
Cut the Pachino tomatoes into four. Make 16 squares from the onion and do the same with Greek feta.
Compose the kebab by placing the feta at the base so that the skewer remains upright. Continue with the dried tomato, the onion, the Pachino tomato and finally the stuffed olive. Repeat the operation for all the toothpicks.
Arrange them on a flat plate and season with an extra-virgin olive oil decorating with basil.