Greek Salad Skewers with Feta and Olives

Why You’ll Love This Recipe

• No cooking required—fresh, flavorful, and ready in minutes.
• Bite-size balance of juicy tomato, cool cucumber, creamy feta, and briny olive.
• Party-perfect: neat to eat, easy to assemble, travels well.
• Classic Greek salad flavors with a simple olive oil and oregano finish.

Grocery List

• Produce: 1 English cucumber, 1 pint cherry tomatoes
• Dairy: 1 block feta in brine (8 oz / 225 g)
• Pantry: Pitted Kalamata olives, extra-virgin olive oil, dried oregano, kosher salt, black pepper, toothpicks/cocktail picks

Full Ingredients

For the Skewers

• 1 English cucumber (about 12 oz / 340 g), cut into 24 chunks (about 3/4 inch)
• 24 cherry tomatoes (about 12 oz / 340 g)
• 8 oz (225 g) feta block, patted dry and cut into 24 cubes (about 1/2 inch)
• 24 pitted Kalamata olives
• 24 sturdy toothpicks or 3–4 inch cocktail picks

For Finishing

• 2 tbsp extra-virgin olive oil
• 1/2 tsp dried oregano
• 1/8 tsp kosher salt
• 1/8 tsp freshly ground black pepper
• (Optional) 1/2 tsp finely grated lemon zest, for brightness

Step-by-Step Instructions

Step 1: Gather and chill

Set out all ingredients and a large platter. Keep the feta and olives chilled until you are ready to assemble so the feta stays firm. Have 24 toothpicks or cocktail picks ready.

Step 2: Prep the cucumber

Rinse and dry the cucumber. Trim the ends, then cut into 3/4-inch rounds. If the rounds are wide, halve them to make 24 bite-size pieces. For extra grip and a pretty look, you can peel a few lengthwise “stripes” before cutting.

Step 3: Cube and dry the feta

Remove the feta from its brine and pat dry thoroughly with paper towels—this helps the cubes cut cleanly and hold their shape. Slice into even 1/2-inch cubes to make 24 pieces. Return the cubes to the fridge while you set up to assemble.

Step 4: Thread the skewers

Working one at a time, thread onto each pick: a cucumber piece (flat side down makes a stable base), a cherry tomato, a feta cube, and finish with a Kalamata olive on top. Place finished skewers on the platter in a single, slightly spaced layer.

Step 5: Gloss with olive oil and oregano

Drizzle the olive oil evenly over the skewers so the feta glistens and the vegetables shine. Sprinkle the dried oregano between your fingers to evenly distribute. Add the salt and black pepper. If using, finish with a whisper of lemon zest for a bright aroma.

Step 6: Serve or hold

Serve immediately, or cover and chill up to 1 hour. If holding longer than 1 hour, wait to drizzle the olive oil and seasonings until just before serving so the feta stays neat and the cucumbers crisp.

Pro Tips

• Use a block of feta in brine, not pre-crumbled; it cuts into neat, sturdy cubes.
• Pat feta and olives dry to reduce slipping and help the oil and oregano cling.
• Choose firm, seedless English cucumbers for clean bites and less moisture.
• Thread the olive last; it caps the feta so the cube does not crack when pierced.
• For travel, assemble on-site or carry components separately and build in minutes.

Variations

• Onion pop: Add a small square of red onion between the tomato and feta for extra bite.
• Peppery twist: Slip in a strip of roasted red pepper or a mild pepperoncini ring.
• Herby lemon upgrade: Swap the plain drizzle for 2 tbsp olive oil whisked with 1 tsp red wine vinegar, 1/2 tsp lemon zest, and 1/2 tsp oregano. Drizzle lightly just before serving.

Storage & Make-Ahead

For best texture, assemble up to 4 hours ahead and refrigerate tightly covered; drizzle with olive oil and season right before serving. If prepping a day in advance, keep ingredients cut but separate (feta and olives chilled, tomatoes and cucumber in covered containers with paper towels), then assemble day-of. Leftovers keep 1–2 days refrigerated, though tomatoes may soften and cucumbers release some moisture. Do not freeze. Keep chilled at or below 40°F when holding for food safety.

Nutrition (per serving)

Approximate for 1 serving (3 skewers): 135 calories; 11 g fat (4.5 g saturated); 5 g carbohydrates; 1 g fiber; 3 g sugars; 5 g protein; about 620 mg sodium. Values will vary based on brands and exact sizes.