Description
Greek Salad Skewers are a fresh and flavorful bite-sized snack combining cherry tomatoes, crisp cucumber, creamy feta, red onion, and Kalamata olives. Drizzled with a tangy oregano vinaigrette, these skewers offer a colorful and easy-to-eat twist on the classic Greek salad, perfect for appetizers or light lunches.
Ingredients
Scale
Salad Ingredients
- 1 pint cherry tomatoes
- 1 English cucumber
- 1 block feta cheese (about 8 oz)
- 1/2 red onion
- 1/4 cup Kalamata olives
- Wooden skewers
Dressing
- 1/4 cup olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Prepare the tomatoes: Cut the cherry tomatoes in half to create bite-sized pieces that will easily fit on the skewers and add juiciness.
- Dice the cucumber and feta: Chop the English cucumber and block of feta cheese into small, bite-sized cubes that balance well on the skewers.
- Slice the red onion: Cut the red onion into small wedges that complement the other ingredients in size and flavor.
- Assemble the skewers: Thread the cherry tomatoes, cucumber cubes, feta pieces, red onion wedges, and Kalamata olives alternately onto the wooden skewers to create a colorful, visually appealing presentation.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper until well combined to create a tangy Greek-inspired vinaigrette.
- Dress and serve: Drizzle the dressing evenly over the assembled skewers just before serving to preserve freshness and enhance flavor.
Notes
- Use fresh, firm cherry tomatoes and cucumber for best texture.
- For a vegetarian option, ensure the feta cheese is made with vegetarian rennet.
- These skewers are best served immediately but can be refrigerated for up to 2 hours.
- For easier eating, soak wooden skewers in water for 30 minutes beforehand to prevent burning if grilling.
- Substitute Kalamata olives with green olives for a milder taste.
