Greek Salad Skewers With Anchovy Aioli

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2 oil-packed anchovy fillets, drained and chopped

1 garlic clove, mashed

2 tablespoons red wine vinegar

1/2 cup mayonnaise

2 tablespoons extra-virgin olive oil

1 small seedless English cucumber (about 3/4 pound)—peeled, quartered lengthwise and sliced 1/2 inch thick

1/2 pound feta cheese, preferably French, cut into 3/4-inch cubes

36 whole tiny cherry tomatoes or 18 halved grape tomatoes

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