Ingredients
Scale
For the Skewers:
- 1 pint cherry or grape tomatoes (about 20-25 tomatoes)
- 1 large English cucumber, cut into 1-inch chunks
- 8 ounces feta cheese block, cut into 1-inch cubes
- 1 cup pitted Kalamata olives
- ½ small red onion, cut into chunks (optional)
- 12-15 wooden skewers (6-inch size)
For the Herb Vinaigrette:
- ⅓ cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 2 cloves garlic, minced
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh basil, chopped (optional)
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare your ingredients: Wash and dry the cherry tomatoes. Cut the cucumber into 1-inch chunks (you should get about 24-30 pieces). Cut the feta cheese into 1-inch cubes. If using red onion, cut it into chunks similar in size to the other ingredients. Drain the Kalamata olives and pat them dry with a paper towel.
- Make the vinaigrette: In a small bowl or jar with a tight-fitting lid, combine olive oil, red wine vinegar, minced garlic, oregano, basil (if using), Dijon mustard, salt, black pepper, and red pepper flakes. Whisk vigorously with a fork or whisk until well combined and slightly emulsified. If using a jar, simply shake until blended. Taste and adjust seasoning as needed. Set aside.
- Assemble the skewers: Thread ingredients onto each skewer in your preferred order. A classic pattern is: tomato, cucumber, feta, olive, red onion (if using), cucumber, tomato. You can also do: olive, feta, cucumber, tomato, feta, olive. Mix it up based on your preferences! Leave about ½ inch at the bottom for holding and ½ inch at the top.
- Arrange on serving platter: Place assembled skewers on a large serving platter in a single layer or slightly overlapping in rows. You can arrange them in a fan pattern, parallel rows, or a circular design – whatever looks most appealing to you.
- Dress the skewers: Give your vinaigrette a quick whisk or shake, then drizzle generously over all the skewers. You can also brush it on with a pastry brush for more even coverage. Turn the skewers to coat all sides if desired.
- Garnish and serve: Sprinkle with additional fresh herbs if desired, a pinch of flaky sea salt, and an extra drizzle of olive oil for shine. Serve immediately, or cover and refrigerate for up to 4 hours. Serve any remaining dressing on the side for dipping.
Notes
- Make sure to pat your feta and olives dry before assembling to prevent the skewers from getting too wet
- Don’t overdress the skewers if making ahead – add extra dressing just before serving
- For best results, bring skewers to room temperature before serving for optimal flavor
- If feta is too crumbly to skewer, try freezing it for 15 minutes to firm it up
- You can substitute ingredients based on preferences – add artichoke hearts, pepperoncini, or bell peppers
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook Assembly
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 skewers
- Calories: 195
- Sugar: 3g
- Sodium: 485mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 22mg