Enjoy all the best flavors of a classic Greek salad on a single bite-sized stick: tangy feta, rich Kalamata olives, juicy cherry tomatoes, and crisp cucumber.
Inspired by the classic French apéritif tradition of serving mini Caprese skewers, this Greek variation offers a fresh, satisfying, and health-conscious alternative to standard chips and dip. They make a fantastic addition to buffets, barbecues, and potlucks, serving as a mess-free alternative to a traditional bowl of salad that guests of all ages will love.
Prep & Assembly Tips
- Choose the Right Skewers: Use thin wooden picks to prevent the feta cheese from cracking when pierced.
- Handle the Feta with Care: Keep the cheese chilled in the refrigerator until the last minute, and cut it into thick, sturdy cubes rather than thin slices so it holds up on the stick.
- Select the Best Produce: Opt for smaller cucumbers to keep the bites manageable (halving larger ones if necessary), and stick with authentic Kalamata olives for deep, rich flavor rather than standard canned black olives.
- Skip the Extra Salt: The feta and olives already provide plenty of natural saltiness, so additional seasoning isn’t needed.
- Serve Fresh: Assemble the skewers 1–2 hours ahead of time, keep them chilled in the fridge, and brush them with a light coating of olive oil right before serving for extra shine and flavor.
Greek Salad Skewers
The best ingredients of a Greek salad on a skewer: tangy feta, Kalamata olives, ripe cherry tomatoes and crispy cucumber.
Prep Time: 10 minutes
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Servings: 12
Keyword: Appetizer, Feta, Greek Salad, Skewer
Author: Elena Paravantes, MS, RD
Scale Recipe:
Ingredients
- 4 ounces (240 g) feta, cut into cubes about ¾-inch thick
- 1 medium cucumber, washed and sliced into about ½-inch slices
- 12 Kalamata olives, pitted
- 12 cherry tomatoes, not too big
- 1–2 tablespoons extra virgin olive oil
- 1 tsp dry oregano
Instructions
- To assemble the skewers, thread one tomato, one olive, the feta (pierce carefully so it does not crack), and finish with the cucumber slice.
- Place on a platter. Continue until you have 12 skewers.
- If ready to serve, brush or spray with olive oil and sprinkle with dry oregano.
Recipe Author: Elena Paravantes, MS, RD