An easy, crowd-pleasing appetizer, these Greek Salad Skewers stack marinated feta, Kalamata olives, cherry tomatoes and cucumber slices on small skewers for a simple, fresh bite. Perfect for parties, potlucks or casual gatherings, they bring all the bright Mediterranean flavors of a classic Greek salad to a portable, party-ready format.
With just a handful of easy-to-find ingredients, these skewers come together quickly. They’re light, low-carb and keto-friendly when served without extra bread, and they can often be prepped ahead so you can relax when guests arrive.
Ingredients You’ll Need:
Find the full printable recipe at the end of the post.
- Feta cheese (block)
- Cucumbers (mini/Persian or sliced English)
- Tomatoes (cherry or grape)
- Extra virgin olive oil
- Kalamata olives (pitted)
- Lemon juice
- Sea salt
- Dried oregano
I love serving bite-sized appetizers on skewers because they’re easy for guests to grab and look beautiful on a tray. They’re also simple to prep in advance so party day is less stressful.
What’s in a Greek Salad?
A traditional Greek salad features cucumbers, tomatoes, olives, red onion and feta dressed with a simple vinaigrette. These skewers capture those same Mediterranean flavors in a small, easy-to-eat appetizer.
How to Make Greek Salad Skewers
Turn the classic salad into a hand-held appetizer by assembling bite-sized pieces on short skewers. They take just minutes to build and are perfect for grazing. Here’s the basic method:
- Cut a block of feta into small cubes (about 3/4″–1″). Add the cubes to a bowl.
- Whisk olive oil, lemon juice, sea salt and oregano together and pour over the feta. Let it marinate while you prep the vegetables.
- Use 4″–6″ wooden skewers and thread a cherry tomato, a cucumber slice, a Kalamata olive, another cucumber slice if desired, and finish with a feta cube.
- Arrange on a platter and serve with extra seasoned olive oil for dipping or drizzling.
Tips & Tricks
- Choose cherry or grape tomatoes for perfectly bite-sized pieces. If you slice larger tomatoes, pat them dry first.
- Use Persian/mini cucumbers or cut an English cucumber into quarters so slices fit easily on a skewer.
- Kalamata olives are traditional, but any pitted black olive works fine.
- Buy a block of feta and cut it yourself—pre-cut feta can crumble more easily. Use a sharp knife and try not to overhandle the cubes.
- Marinate the feta in the olive oil, lemon and oregano mix for more flavor; it can be refrigerated for several days.
- Sprinkle extra dried oregano, sea salt or a grind of black pepper right before serving for a bright finish.
Serving Suggestions
Serve these skewers with a small bowl of the marinating olive oil for dipping. Garnish with extra oregano, chopped parsley, dill or thyme if you like. They look lovely on a white tray, wooden board or as part of a tapas or charcuterie spread.
Can you make them in advance?
Yes. Marinate the feta up to 3–5 days in the refrigerator. Once skewered, keep the assembled skewers chilled and plate within about 3 hours of serving for best texture and freshness.
More Party Appetizers
- BLT Salad Bites
- Jalapeño Cream Cheese Dip
- Blue Cheese Stuffed Olives
- Air Fryer Wonton Chips
Greek Salad Skewers are a fresh, flavorful appetizer for backyard parties, cocktail hours, potlucks and warm-weather gatherings. They’re easy to scale up for large crowds and make a delightful alternative to a traditional side salad.
Greek Salad Skewers
Equipment
- 24 small wooden skewers (4″–6″)
Ingredients
- 1 block feta cheese (about 12 ounces)
- 1/3 cup extra virgin olive oil
- 1 tbsp lemon juice
- 1 tsp sea salt
- 1 tbsp dried oregano
- 24 cherry or grape tomatoes
- 24 Kalamata olives, pitted
- 5–6 mini cucumbers, sliced 1/2″ thick
Instructions
- Cut feta into small cubes and place in a bowl.
- Whisk together olive oil, lemon juice, sea salt and oregano; pour over the feta and allow to marinate while prepping the other ingredients. Marinated feta can be stored in the refrigerator for several days.
- On each skewer, thread a tomato, a cucumber slice, a Kalamata olive, another cucumber slice if desired, and finish with a feta cube.
- Serve with extra olive oil and oregano for dipping. If not serving immediately, keep chilled up to 3 hours before plating.
Carbohydrates: 6 g
Protein: 1 g
Fat: 4 g
Sodium: 166 mg
Fiber: 2 g
Sugar: 3 g
Let us know how it was!