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Easy Greek Salad Skewers Recipe

Easy Greek Salad Skewers Recipe

These Greek Salad Skewers are not only stunning on the tray, but are absolutely delicious too. 

Use big 1-inch blocks of good quality feta to stand these handsome snacks on end for an eye-catching presentation. 

The feta is the most expensive part of this attractive appetizer; the English cucumber, cherry tomatoes, and picks all come in under $20.

You probably have the spices and olive oil (or any oil) in your cabinet right now. 

We had just purchased some eco-friendly 4” bamboo picks (good for cocktail garnish too) that are the perfect length for these plated appetizers.

About the Cucumber

We recommend the English cucumber because the skin is less thick and tough, but still substantial enough to help support the bamboo skewer. 

English cucumbers are also known as hothouse cucumbers, seedless cucumbers and European cucumbers. 

They are usually packaged in cellophane because their skin is easily cut and bruised and tend to be about 75c more than the “regular” dark green cucumbers.

All that to say, any cucumber will work for this recipe.

About the Feta Cheese

We had to look around more than we usually do for the “solid” feta blocks. 

It seems to be an easy product to find in the crumbled version, but the blocks were in specialty sections with the mozzarella balls in liquid, the Boursin cheese spreads, and the like.

There were three brands to choose from, ranging from $5 a block to $8 a block, and we got one of each. 

For these appetizers, we found that the cheap one was just as good as the others. The important part of this exercise is to get the block that you cut up yourself, not the crumbled feta.

I thought one-inch blocks would be “too much” cheese, but it turns out that they are creamy, mildly salty and the seasonings tame that tangy flavor. 

If you love this combination of flavors and vegetables, these Greek Salad Skewers make the perfect snack.

About the Seasoning Blend

I have a lot of spices in my cabinet and a backup for almost all of them.

We used the Italian blend that was a generic I purchased on sale months ago. 

Could it have been better with fresh herbs? Of course. 

But the moisture activated the flavor and fragrance of the dry blend just fine, and I made sure to use enough that we could taste it.

You can also use a Greek Seasoning Blend, but if it has a lot of salt in it, leave out the extra ⅛ t that’s in this recipe.

The salt is important because the cukes and tomatoes need a boost. 

Yes, the feta cheese and olives are briney but you aren’t shoving the whole thing in your mouth all at once, so it’s good to have the S&P support the flavors of the cucumber slice and tomato, too. 

All that to say, if you are salt sensitive for any reason, you can leave out the extra ⅛ t of salt.

Tips for Making Greek Salad Skewers

  • Don’t skimp on the feta. The blocks should be large enough to support the whole “totem pole” of ingredients. We found that 1-inch cubes suffice.
  • Cut the feta cheese as straight and evenly as possible and find the flattest edge for it to sit on. The cube of feta will be the support base for the rest of the ingredients so take your time cutting the cubes.
  • Use food-safe vinyl gloves to manipulate the ingredients since you will be handling the cheese and vegetables while skewering and setting them up. They keep your hands clean and add another level of hygiene to the whole serving experience.
  • We chose to brush on the seasoning instead of tossing the ingredients together in a bowl for two reasons: 1) handling the foods slick with oil was a slippery experience that slowed us down and became unhygienic 2) brushing the seasoning on with a pastry brush allowed us to make sure the good spices were adhering well and covered all of the ingredients evenly.
  • If making these skewers hours ahead of an event, you can lay the skewers flat and cover loosely then put in the fridge for up to 12 hours. Then remove them about 30 minutes to an hour prior to serving. 

What to Serve with Greek Salad Skewers

Supplies to gather



  • English Cucumber
  • Block Feta Cheese
  • Cherry Tomatoes
  • Can of Large Black Olives, Without Pits
  • Extra Virgin Olive Oil
  • Dried Italian or Greek Seasoning Blend
  • Salt
  • Pepper

The bottom line

This recipe makes 12 Greek Salad Skewers but it’s easy to increase this amount just by getting another 8 oz package of feta.

If you just can’t get the feta to be flat enough to support the rest of the ingredients, it’s totally fine to lay them down like shish kabob on a serving platter.

These make a great appetizer to highlight the flavor-packed dinner to come: 
an antipasto salad, a hearty lasagna or Greek Pastitsio.

Easy Greek Salad Skewers

Easy Greek Salad Skewers

Yield: 12 skewers
Prep Time: 20 minutes
Total Time: 20 minutes

These tasty Greek Salad Skewers are appetizers that just don’t get any easier to make, look great on the tray and are fun to eat.


  • 1 English Cucumber
  • 8 oz Block Feta Cheese
  • 12 Cherry Tomatoes
  • 12 Large Black Olives, Without Pits
  • 1 ½ T Extra Virgin Olive Oil
  • 1 T Dried Italian or Greek Seasoning
  • ⅛ t Salt
  • ⅛ t Pepper


  1. Wash and dry the cucumber and tomatoes.
  2. If you have them, put on the vinyl gloves.
  3. Open and drain the can of olives.
  4. Cut the cucumber into 12 ¼-in.-thick “wheels.” Set aside.
  5. Cut the block of feta into 12 ½ in. thick cubes as evenly and straight as possible. Set aside.
  6. To assemble, gently pierce a black olive with a bamboo pick and push it to the knot at the other end.
  7. Gently skewer the cucumber through the sides (see photos) until secure, then slide on a cherry tomato.
  8. The feta cube will go on last as the supporting base, so the rest of the ingredients sit on top of the feta. Stand it on end to ensure that it’s stable.
  9. Repeat step #4 until all 12 are assembled.
  10. Once all the skewers have been assembled, combine all the dry ingredients and olive oil into a small mixing bowl. With a spoon, mix it well.
  11. With a pastry brush, thoroughly coat all the skewers with the olive oil mixture.
  12. Stand all the skewers up for plating. 
  13. If making ahead, lay the skewers flat and cover loosely. Place in the refrigerator until 30 minutes prior to serving. Stand the skewers up and serve at room temperature.


Add some fresh basil leaves to the skewers, change the feta to mozzarella, and you have a great Italian appetizer.

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