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Greek Salad Skewers

Greek salad skewers are a no-cook Greek appetizer with colorful tomato, cucumber, olive, and feta layers on wooden skewers. Drizzle with a quick olive oil–red wine vinegar oregano dressing right before serving for bright, fresh flavor.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Greek
Calories: 210
Ingredients Method Notes

Ingredients
  

Greek Salad Skewers
  • 24 cherry tomatoes
  • 2 cucumbers cut into thick slices
  • 12 Kalamata olives
  • 12 feta cheese cut into 12 cubes
  • 12 small wooden skewers
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste

Method
 

Assemble the skewers
  1. Thread a cherry tomato, a cucumber slice, a Kalamata olive, a feta cube, and another cherry tomato onto each skewer, repeating for all 12 skewers. Arrange each layered skewer so the colors alternate visibly.
Dress and serve
  1. Arrange the skewers on a serving platter in a single layer so they’re easy to pick up. Keep them spaced slightly to show the tomato-cucumber-olive-feta pattern.
  2. Whisk olive oil, red wine vinegar, dried oregano, salt, and pepper together until evenly combined. The mixture should look uniformly speckled with oregano.
  3. Drizzle the dressing over the skewers just before serving. Add enough to lightly coat the feta and bring out the tomato juices without soaking the platter.

Notes

Pro tip: if using wooden skewers, soak them in water for 10–15 minutes first so they stay sturdy while you assemble. Refrigerate assembled skewers (without dressing) up to 24 hours; add dressing right before serving for best texture. Freezing isn’t recommended. For a lower-sodium option, choose reduced-sodium feta and season lightly with salt.