These fun party skewers turn classic Greek salad into flavorful finger food. Serve these Greek salad skewers as is or take things up a notch with a drizzle of a zesty garlic and olive oil vinaigrette. These Greek salad kabobs are perfect as part of a larger grazing spread when you're entertaining a crowd. Serve them with a meat and cheese board, baked zucchini chips with tzatziki, and Greek meatballs (loads more ideas in the post!).
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 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!