These easy Greek salad skewers turn a traditional recipe into a colorful party appetizer. Think of it as Greek salad on a stick, drizzled with a zesty vinaigrette!
Greek salad on a stick!
And after I shared a recipe for Italian-style antipasto skewers, I was inspired to take one of my favorite salads and turn it into finger food! The result? This Greek salad skewers recipe, so full of Mediterranean flavors, and the perfect appetizer to feed a small crowd!
Just as you would expect of a classic Greek salad recipe, these salad skewers include blocks of creamy feta, cucumbers, bell peppers, tomato, and of course, pitted kalamata olives. Serve these Greek salad kabobs as is, or drizzle with a zingy vinaigrette to take it up another notch.
This Greek salad on a stick situation is the perfect vegetarian mezze or side dish in no time! And if you’re looking for the perfect Mediterranean picnic, serve them next to salmon or lamb burgers and a refreshing drink (sangria is not a bad option, or try this fun ouzo drink!).
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Ingredients for Greek salad skewers
These antipasto skewers with a Greek twist need just a few simple ingredients. Here’s what you’ll need to make them, as well as the optional red wine vinaigrette.
- English cucumber (also called hot house cucumber) - I like English cucumbers here because they are seedless and have a thin skin, so you don’t need to peel them! Simply halve the cucumber vertically, and slice it into thick half moons.
- Green bell pepper - Cored and cut into large square pieces.
- Feta cheese - Use blocks of feta in the brine, and cut them into 1-inch cubes.
- Grape or cherry tomatoes - I like the smaller tomatoes here so you just use them whole. Kalamata olives - Olives add a necessary briny element to these Greek salad skewers. I used pitted Kalamata olives, but feel free to use your favorite kind as long as they are pitted.
Like I said earlier, the dressing here is optional, but it will add an extra layer of flavor that will brighten the salad skewers even more.
You’ll need minced garlic, fresh lime juice (or lemon juice), red wine vinegar, dried oregano, and some quality extra virgin olive oil to make it. I like a robust, peppery oil like our Early Harvest Greek EVOO or Spanish Hojiblanca EVOO here.
How to make Greek salad skewers
Assembling the Greek salad kabobs is easy. First, prepare 10 to 12 smaller skewers; 6-inch bamboo skewers are a good option. Grab a skewer and thread one piece of feta cheese onto it (it’s important that you use creamy feta so it doesn’t fall apart) The feta will act as a strong base for the other kabob elements.
Then, thread through a cucumber slice, followed by a piece of green bell pepper and one grape tomato. Finish off the Greek salad skewer with a pitted olive. Place the completed skewer on a serving plate and repeat with the next skewer. Repeat with the remaining skewers and try to follow the same pattern for all the antipasto skewers so they look cohesive.
Make the dressing by combining 1 clove minced garlic, juice of ½ lime, 1 tablespoon red wine vinegar, kosher salt, black pepper, 1 teaspoon dried oregano, and 1 tablespoon extra virgin olive oil in a small bowl. Whisk briskly, and drizzle generously over the horiatiki skewers.
My favorite way to serve these Greek salad kabobs is as part of a larger spread with lots of small nibbles for grazing. Try to choose a variety of shapes, colors, and flavors. I have loads of ideas for small bites here on the site, but here are some ideas for what you could serve alongside your salad kabobs:
- Roasted garlic hummus and pita chips
- Keftedes (Greek meatballs)
- Elegant cucumber sandwiches
- A beautiful meat and cheese board
- Crispy baked zucchini chips with tzatziki
- Smoked salmon platter - swap out the veggies on the platter for a few Greek salad skewers
- Prosciutto e melone
Leftovers and storage
Greek salad skewers will keep in the fridge in an airtight container for up to 3 days. Eat leftovers as is on the skewer, or take them apart and just enjoy them as a Greek salad!
More appetizers to try
Greek Salad Skewers
- 6 ounces creamy feta cheese, cut into 10 to 12 cubes
- ½ English cucumber, halved lengthwise, then sliced into half moons
- 1 small green pepper, cored, cut into 10 to 12 square pieces
- 10 to 12 cherry or grape tomatoes
- 10 to 12 pitted Kalamata olives
For the Dressing
- 1 garlic clove, minced
- ½ lime, juice of
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- Kosher salt and black pepper
- 1 teaspoon dried oregano
- Prepare 10 to 12 small bamboo skewers (I used 6-inch skewers). Take one skewer and thread through it one feta cube, a slice of cucumber, a piece of green pepper, one cherry tomato, and, lastly, one kalamata olives at the very top. Repeat till you have 10 to 12 small skewers of feta and veggies.
- In a small bowl, add the garlic, lime juice, and red wine vinegar. Season with kosher salt, black pepper and the dried oregano. Whisk together, and as you do, drizzle the extra virgin olive oil and keep whisking.
- Arrange the skewers on a serving platter and pour the dressing over. Serve or refrigerate for later.
- What tomato to use? I used grape tomatoes, but you can also use small cherry tomatoes in these Greek salad skewers.
- How to serve them? Serve these kabobs with other small bites for grazing. Here are some ideas (see lots more ideas in the post): Keftedes, smoked salmon platter, prosciutto and melon.
- How to store leftovers: Store leftover salad skewers in the fridge in an airtight container for up to 3 days. Eat leftovers as is on the skewer, or you can take them apart and enjoy them as a Greek salad!
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