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