1-1/3 pounds (4 medium) potatoes, cut into 1 1/2-inch cubes
1/4 cup olive oil
1/4 cup red wine vinegar
1 clove garlic, finely chopped
1 1/2 teaspoons dried oregano
1 medium red bell pepper, seeded and cut into 1-inch squares
1 medium green bell pepper, seeded and cut into 1-inch squares
1 medium cucumber, cut into 1-inch pieces
16 cherry tomatoes
1 medium sweet Vidalia onion, cut into 8 wedges (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces feta cheese, crumbled
 

In a medium saucepan, add potatoes to 2 inches boiling salted water. Return to a boil; reduce heat to medium. Cook, covered, about 12 to 15 minutes or until just tender; drain. In small bowl, combine oil, vinegar, garlic and oregano until blended. In large bowl, combine potatoes, peppers, cucumber, tomatoes and onion, if desired. Drizzle with vinaigrette; toss to coat. Season with salt and pepper. Cover; refrigerate 1 hour. Thread marinated vegetables, dividing equally, onto 8 bamboo skewers. Arrange on 8 serving plates; top with cheese.