Greek Salad on a Stick
Whether you call them skewers or kebabs, Greek Salad on a stick is an easy and delicious way to enjoy Greek salad as a party appetizer or picnic side dish.
Just like traditional Greek salad, these skewers feature an array of fresh Mediterranean flavors, from creamy feta cheese to sweet tomatoes, green peppers, cucumber, and, of course, Kalamata olives.
A drizzle of olive oil and oregano, or your favorite Greek Salad Vinaigrette, is the final touch to this salad on a stick.
Greek Salad Skewers are perfect for serving at a variety of occasions. This light appetizer is a tasty option for bridal and baby showers, Mother’s Day, Easter brunch or summer get-togethers. With lots of red and green veggies, this colorful salad on a stick is also a festive finger food for holiday parties.
Why You’ll Love Greek Salad Skewers
Easy party appetizer that can be prepped in advance. All the Greek salad components can be layered onto skewers or party sticks hours in advance and dressing drizzled on just before serving.
No cooking necessary. Making Greek salad on a stick is incredibly easy, with absolutely no cooking involved. Simply slice the veggies and cheese and thread them onto skewers.
Not a diet buster! This appetizer is made of all whole foods (no funny ingredients to be found) and healthy fats. Each skewer is only about 50 calories. And when you ensure your specific bottle of Kalamata olives is gluten-free and dress them with olive oil and oregano only, these skewers are perfectly safe for your gluten-free guests.
Choose from a variety of dressings. Keep things simple and classic and drizzle each kabob with quality extra virgin olive oil and dried oregano just before serving. For a little more zing, make my homemade Greek salad vinaigrette or add a touch of balsamic reduction along with the olive oil.
For another easy salad-on-a-stick party appetizer, check out my recipe for Caprese Salad Skewers.
Ingredients
Use fresh, in-season ingredients whenever possible.
Feta Cheese – For this recipe, you need to get a creamy chunk of feta cheese in brine for cutting into cubes.
The brine keeps the feta slightly soft so it doesn’t crack when threaded onto sticks. Crumbled feta doesn’t work here.
Kalamata Olives – Olives are a MUST for Greek salad. For the most authentic flavor, grab a jar of pitted Kalamata olives.
Do not use regular black olives. They taste completely different!
English Cucumber (hot house cucumber) – English cucumbers are seedless and have a thin, delicate skin which can be left on. Depending on the width of the cucumber, you will slice it into thick half-moons or quarter circles.
Cherry Tomatoes – I prefer cherry tomatoes over grape tomatoes since they are usually smaller and rounder. Grape tomatoes are perfectly fine to use, but you may need to cut them in half so they’re bite-size for the skewers.
Green Bell Pepper – Most traditional Greek salad recipes have green bell pepper in them.
In addition to a slightly bitter flavor to complement the sweet tomatoes, they give each kabob a crisp bite. All you have to do is core and seed a green pepper, then chop it into square pieces (not strips).
Dressing – You have a few options here. Just remember, add the chosen dressing just prior to serving. (1) Extra virgin olive oil and dried oregano. (2) Balsamic reduction, olive oil and dried oregano. (3) Greek salad vinaigrette (homemade or store-bought).
How to Make Greek Salad Skewers
Greek salad skewers are easy to make assembly line fashion. Just prep the ingredients, then place them onto bamboo skewers that are 4 to 6 inches in length.
To make assembly super easy, I place bowls or plates of each ingredient along the counter in the order they go on the stick, then work my way down the line.
- Cut the feta chunk into cubes. Carefully slice the feta into equal-sized cubes, ensuring the cheese doesn’t crumble or break. (See tips below.)
- Prep the vegetables. Wash and dry the cucumber, tomatoes and green pepper, and drain the olives. Slice the cucumber into bite-size 1″ thick half moons or quarter circles. Core the pepper and chop into square pieces about the same width as the cheese cubes.
- Assemble the skewers. Thread the salad components onto each skewer in this order: green pepper, feta cheese, cucumber, tomato, olive. (The green pepper acts as a base for the feta in case it cracks a little.)
- Serving. Place the assembled salad skewers on a tray and refrigerate until ready to serve. Just before serving, add a drizzle of olive oil and sprinkle of dried oregano to each kebab. If desired, add some balsamic glaze or simply use Greek salad vinaigrette instead. Serve with a small bowl of dressing on the tray, as well.
Detailed recipe and instructions are in recipe card at bottom of post.
Tips for Cutting Chunk Feta in to Cubes for Skewers
Get chunk feta in brine. Feta cheese tends to crack and crumble.
When it comes packed in brine, it’s a little softer and doesn’t break apart as much when sliced, compared to feta not in brine.
Use a sharp knife and cut into equal, bite size pieces. For finger food Greek salad skewers, the cubes of feta should be small enough to eat in a single bite–no more than 1″ wide.
An eight ounce block of feta cheese can be cut into about 36 cubes.
Store cubes in brine. If prepping the skewer ingredients in advance, return the sliced feta cubes to the container of brine until ready to thread onto the sticks.
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Easy Greek Salad Skewers
Easy recipe for Greek salad skewers. These kebab-style appetizers have all the same deliciousness as a classic Mediterranean Greek salad, but they're assembled on a stick, making them the perfect, light-bite party appetizer.
Ingredients
- 4 ounces feta cheese, chunk in brine
- 1 English cucumber
- 1 green bell pepper
- 18 cherry tomatoes
- 18 Kalamata olives
- 1/3 cup olive oil or Greek salad vinaigrette
- 1 teaspoon dried oregano
Instructions
- Cut the feta chunk into cubes. Carefully slice the feta into equal-sized cubes, ensuring the cheese doesn't crumble or break. (See notes below.)
- Prep the vegetables. Wash and dry the cucumber, tomatoes and green pepper, and drain the olives. Slice the cucumber into bite-size 1" thick half moons or quarter circles. Core the pepper and chop into square pieces about the same width as the cheese cubes.
- Assemble the skewers. Thread the salad components onto each skewer in this order: green pepper, feta cheese, cucumber, tomato, olive. (The green pepper acts as a base for the feta in case it cracks a little.)
- Add olive oil and oregano (or Greek Vinaigrette) to skewers. Combine olive oil and oregano in a small bowl, Using a spoon, drizzle about 1 teaspoon onto each assembled salad skewer just prior to serving, If preparing the skewers in advance, refrigerate without dressing, up to 4 hours. If desired, add some balsamic glaze or simply use Greek salad vinaigrette instead. Serve with a small bowl of olive oil or dressing on the serving platter, as well.
Notes
- Get chunk feta in brine. Feta cheese tends to crack and crumble. When it comes packed in brine, it's a little softer and doesn't break apart as much when sliced compared to feta not in brine.
- Use a sharp knife and cut block of feta into equal, bite size pieces. For finger food Greek salad skewers, the cubes of feta should be small enough to eat in a single bite--no more than3/4" wide. An eight ounce block of feta cheese can be cut into about 36 cubes.
- Store feta cubes in brine. If prepping the skewer ingredients in advance, return the sliced feta cubes to the container of brine until ready to thread onto the sticks.
Nutrition Information:
Yield: 18 Serving Size: 1 salad skewerAmount Per Serving: Calories: 53Total Fat: 6gCholesterol: 3mgSodium: 136mgCarbohydrates: 1.5gProtein: 1.3g