Greek Salad Skewers

Greek Salad Skewers

Layered cherry tomatoes, cucumber, olives, and feta on skewers with a tangy dressing.

Total 25 min Makes 24 skewers Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

These no-cook skewers thread the classic Greek salad ingredients onto sticks for an easy party appetizer. A bright lemon-oregano dressing gets drizzled on just before serving, keeping the vegetables crisp and the feta firm. They work well for picnics, potlucks, or as a light starter before grilled meats.

Ingredients

  • 24 cherry tomatoes
  • 1 English cucumber, cut into 1/2-inch thick half-moons
  • 8 ounces block feta cheese, cut into 3/4-inch cubes
  • 24 pitted kalamata olives
  • 1 red bell pepper, cut into 1-inch squares
  • 1/2 red onion, cut into 1-inch pieces
  • 24 fresh basil or oregano leaves
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 6-inch wooden skewers

Method

  1. Whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl. Set the dressing aside.

  2. Cut the cucumber, bell pepper, and red onion into pieces sized to thread easily onto the skewers.

  3. Onto each skewer, thread a cherry tomato, a cucumber half-moon, a basil leaf folded in half, a cube of feta, a piece of red bell pepper, an olive, and a piece of red onion.

  4. Arrange the finished skewers on a serving platter.

  5. Drizzle the dressing evenly over the skewers just before serving.

  6. Serve immediately, or cover and refrigerate up to 4 hours before serving for best texture.

Rate this recipe

★ 4.8 (1)

Greek Salad Skewers

These no-cook skewers thread the classic Greek salad ingredients onto sticks for an easy party appetizer. A bright lemon-oregano dressing gets drizzled on just before serving, keeping the vegetables crisp and the feta firm. They work well for picnics, potlucks, or as a light starter before grilled meats.

25 min 24 skewers 145 cal

Ingredients

  • 24 cherry tomatoes
  • 1 English cucumber, cut into 1/2-inch thick half-moons
  • 8 ounces block feta cheese, cut into 3/4-inch cubes
  • 24 pitted kalamata olives
  • 1 red bell pepper, cut into 1-inch squares
  • 1/2 red onion, cut into 1-inch pieces
  • 24 fresh basil or oregano leaves
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 24 6-inch wooden skewers

Method

  1. 1

    Whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and black pepper in a small bowl. Set the dressing aside.

  2. 2

    Cut the cucumber, bell pepper, and red onion into pieces sized to thread easily onto the skewers.

  3. 3

    Onto each skewer, thread a cherry tomato, a cucumber half-moon, a basil leaf folded in half, a cube of feta, a piece of red bell pepper, an olive, and a piece of red onion.

  4. 4

    Arrange the finished skewers on a serving platter.

  5. 5

    Drizzle the dressing evenly over the skewers just before serving.

  6. 6

    Serve immediately, or cover and refrigerate up to 4 hours before serving for best texture.