Greek Salad Skewers

The best ingredients of a Greek salad on a skewer: tangy feta, Kalamata  olives, ripe cherry tomatoes and crispy cucumber.

Greek salad skewer appetizer

I’ve said it before, I love finger food and small tidbits. I would be just fine eating them as a main meal, so naturally these Greek “salad” skewers are on my list.

This idea came from my mother-in-law, she is French and during aperitif time she always brings out skewers with mozzarella balls, cherry tomato and a basil leaf, reminiscent of  the Italian caprese salad. They are so good with clean flavors but also so healthy. They are a great (and healthier) alternative to the typical chips and dip. Right? And everyone loves them even the kids. So, I thought why not do a Greek version and use feta, add some cucumber and a tasty Kalamata olive?

It’s a bit more hearty but so good. It’s great as an appetizer, but also for buffets, barbecues, potlucks and can easily replace a salad which can be great if you are serving buffet style.

Greek salad skewer appetizer


  • Best to use thinner skewers as the feta may break if the skewer is too thick.
  • Do not cut the feta too thin otherwise it will break when you pierce it.
  • Keep the feta in the refrigerator until it is time to use it.
  • Better to use smaller cucumbers, if they are large just cut in half.
  • Use Greek Kalamata olives they have a completely different flavor than just canned black olives.
  • Do not add salt, the feta and the olives already have salt.
  • Assemble the skewers 1-2 hours before and store in the refrigerator.
  • Brush with olive oil right before serving.
Greek salad skewer appetizer

Greek Salad Skewers

Greek salad skewer appetizer
Prep Time: 10 minutes
The best ingredients of a Greek salad on a skewer: tangy feta, Kalamata  olives, ripe cherry tomatoes and crispy cucumber.
Course: Appetizer, Salad
Cuisine: Greek, Mediterranean
Keyword: Appetizer, Feta, Greek Salad, Skewer
Servings: 12
Author: Elena Paravantes
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  • To assemble the skewers, thread one tomato, the one olive, the feta(pierce carefully so it does not crack) and finish off with the cucumber slice.
  • Place on a platter. Continue until you have 12 skewers.
  • If ready to serve brush or spray olive oil (I use an olive oil mister) and sprinkle with the dry oregano.
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Recipe Rating


  1. Janine Valenti says:

    Planning on making just a quick question I noticed skewers are available in 4.6. 6. Or 7 inch. Any idea which you used. Looks to me to be the smallest. Thanks

  2. Hi Elena
    Your recipes Look amazing. Unfortunately I don‘t like Feta because of sheep and goat milk. Are there any alternatives, either with cow milk or something else?

  3. I made these for a get together. They were a hit! Also, very easy to make.5 stars

  4. Margo Joiner says:

    Looks delicious! Will have to try.