Greek Salad Skewers with Homemade Vinaigrette
Made with crispy cucumbers, ripe cherry tomatoes, kalamata olives, tangy feta and a zesty Greek-style vinaigrette. This colorful vegetarian party appetizer transforms a classic Greek salad into bite sized finger food that’s perfect for any occasion.
Servings: 36 skewers
Ingredients
Vinaigrette dressing:
- 2.5 tbsp olive oil
- 2.5 tbsp water
- 1.5 tbsp red wine vinegar
- 1/2 lemon, juiced
- 1 tbsp honey
- 1/2 tsp dijon mustard
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Salad skewers:
- 4 mini cucumbers, sliced into rounds
- 18 cherry tomatoes, halved
- 36 whole kalamata olives, pitted
- 8 oz feta block, cut into cubes
- 36 6-inch bamboo skewers
Instructions
- Prepare vinaigrette by adding all ingredients to a mason jar or other sealable container. Shake well to mix.
- Cut feta into small cubes, slice cucumbers into rounds, and halve tomatoes. Set aside.
- Assemble on a wooden skewer by threading one olive, half a tomato, one cucumber slice, and feta cube on the bottom. Stand up straight with feta on the bottom.
- Repeat with remaining ingredients to make 36 skewers total. Place skewers on a nice serving platter.
- Serve with vinaigrette on the side or drizzle skewers with some of the dressing just before serving.
Notes
Make ahead: prepare vinaigrette up to 1 week in advance. Make sure to shake well before serving as the ingredients will separate.
Prepare cucumbers, tomatoes, and olives on skewers up to 1 day in advance. When ready to serve, chop up feta into cubes and add to skewers.
Storing: store undressed Greek salad skewers in an airtight container in the fridge for up to 3 days. Store vinaigrette dressing for up to 1 week.