Greek Salad Skewers

I love Greek salad, it is one of my favorite dishes on a warm evening but it can be kind of awkward to eat, especially in restaurants when they leave huge cuts of vegetables to be fancy… although I think it is secret laziness at the root of that trend. I needed some snacky food for a girls evening and I wanted something that would be easy to eat but was still healthy and fresh. When you skewer a salad it turns into easily controllable finger food, and goes from being something borderline unmanageable to something that lets you still look kind of dainty while eating.

Greek Salad Skewers
 
Prep time
Cook time
Total time
 
Serves: 24 skewers
INGREDIENTS:
  • 24 extra long toothpicks
  • 24 basil leaves
  • 24 pitted kalamata olives
  • 24 cherry tomatoes
  • 24 slices of small cucumber (I used 3 persian cucumbers)
  • 24 pieces of red onion (from 1 small red onion)
  • 24 pieces of bell pepper (from 1 bell pepper)
  • Optional: 24 pieces of feta cheese or avocado for dairy-free
  • Dressing
  • ¼ cup cold-pressed olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons fresh oregano (or ½ teaspoon dried)
  • 1 garlic clove, minced
  • ¼ teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
DIRECTIONS:
  1. Skewer a basil leaf, cherry tomato, piece of onion, kalamata olive, piece of pepper, cucumber and piece of feta or avocado on each toothpick. The feta is pretty crumbly so it stays intact better at the end than if you push it on further. Blend all of the dressing ingredients together and serve in a bowl large enough to dip the skewers into.

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