Name: Greek Salad Skewers
Prep time: 20 min
Total time: 2 h 20 min
Yield: 12
Cuisine: Greek
Ingredients: 7oz sheep’s milk feta, cut into 12 squares; ¼ cup/60ml extra-virgin olive oil; 2 Tablespoons/30ml fresh lemon juice; The zest of ½ a lemon; 2 teaspoons/10ml red wine vinegar; 1 small garlic clove, finely grated on a microplane; ½ teaspoon dried oregano; ⅛th teaspoon fresh ground pepper; 1 Tablespoon very finely chopped fresh parsley; Small wood appetizer skewers; 12 Kalamata olives, pitted; 2 Persian or one English cucumber, made into 12 ribbons with a y-peeler or cut into bite-sized pieces; 6 cherry tomatoes, cut into halves or quarters depending on size; 12 marinated feta cubes

Gluten-Free Grain-Free Vegetarian Nut-Free

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Impress your guests with these tasty Greek salad skewers, featuring ripe tomatoes, crisp cucumbers, tangy feta, and a flavorful marinade. Perfect for parties and picnics, try this unique twist on a classic dish.

If you’re looking for an easy summer appetizer that’s different from the usual crudité platter or dip and chips, then these Greek salad skewers are the answer. They’re one of my favorite recipes for entertaining because they’re fun, fresh, easy to make and a crowd pleaser.

Perfect for parties and picnics these bite-sized skewers are especially good during the summer months when tomatoes and cucumbers are at their peak. And there’s just something more fun about serving food on a stick. If you love Greek salad then you’ll love these skewers!

Ingredient Notes:

(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)

Tomatoes - Bite-sized cherry tomatoes are perfect for these skewers.
Cucumbers - Use slender Persian cucumbers if you can find them. Extra-crisp, with thin skins and hardly any seeds, they’re the perfect size for salad skewers.
Olives – Use Kalamata olives for the best flavor.
Feta – Use sheep’s milk feta and cube it yourself for the best flavor.
Marinade – You’ll need lemon zest, lemon juice, red wine vinegar, oregano, parsley, garlic and olive oil.
Skewers – You’ll need some small wooden skewers.

How to Marinate Feta:

What makes these salad skewers stand out is the Greek dressing which doubles as a marinade for the feta.

Both lemon zest and juice are whisked together with red wine vinegar, oregano, parsley, garlic and olive oil to create the marinade to which you’ll add your cubes of feta.
Choose a chunk of feta that’s creamy but firm enough to slice without crumbling. (I prefer a sheep’s milk feta.)
If you have the time you can prepare the marinated feta the night before to allow for the flavors to mingle, if not then a few hours in the fridge the same day works as well.

Greek Salad Skewers Arranged Standing Up on Plate

How to Make Greek Salad Skewers:

Once you have your feta ready it’s a simple matter of assembly.

I like to start each skewer with a pitted olive followed by a ribbon of cucumber that I’ve folded for a prettier presentation but you can also just use bite-sized pieces instead if you prefer.
After that comes the cherry tomato sliced in half or into quarters if large followed by a cube of marinated feta. (I like to place the feta on the bottom of the skewer so that they can stand up on their own when placed on a serving platter.)
The leftover marinade is then served on the side and spooned over the skewers before serving for even more flavor.

So trade in those usual party appetizers this summer for something a little different and unexpected that’s easy to make, fun to eat and full of flavor.

More Summer Skewers:

makes 12

Greek Salad Skewers

Prep Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Impress your guests with these tasty Greek salad skewers, featuring ripe tomatoes,
crisp cucumbers, tangy feta, and a flavorful marinade. Perfect for parties and
picnics, try this unique twist on a classic dish.

Ingredients

For the Marinated Feta:

7oz sheep’s milk feta, cut into 12 squares
¼ cup/60ml extra-virgin olive oil
2 Tablespoons/30ml fresh lemon juice
The zest of ½ a lemon
2 teaspoons/10ml red wine vinegar
1 small garlic clove, finely grated on a microplane
½ teaspoon dried oregano
⅛th teaspoon fresh ground pepper
1 Tablespoon very finely chopped fresh parsley

For the Skewers:

Small wood appetizer skewers
12 Kalamata olives, pitted
2 Persian or one English cucumber, made into 12 ribbons with a y-peeler or cut into bite-sized pieces
6 cherry tomatoes, cut into halves or quarters depending on size
12 marinated feta cubes

Instructions

Make the Marinated Feta:

Place feta squares in a single layer in a small, shallow re-sealable container.
In a small bowl whisk together the olive oil, lemon juice, zest, vinegar, garlic, oregano, pepper and parsley.
Pour dressing over feta cubes, cover with lid, refrigerate and marinate overnight or for at least 1-2 hours.

Make the Skewers:

Assemble the skewers by threading the olives, cucumber ribbons (or pieces) followed by the cherry tomatoes and feta cubes onto the skewers.
Drizzle skewers with some of the leftover marinade and serve on the side if desired.

Notes

STORAGE:

Store marinated feta in an airtight container in the fridge for up to 3 days.

DIETARY INFO:

Gluten-Free, Grain-Free, Vegetarian, Egg-Free, Nut-Free.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 155mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 3g

Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.