Greek Salad Skewers Recipe

Prepare produce and cheese

Rinse the cherry tomatoes and pat dry. Peel the cucumber lightly (if desired) and cut into 24 slices about 1/4–1/2 inch thick. Alternatively, cut cucumber into 24 half-moon pieces so each skewer has a flat surface. Thinly slice the red onion and separate into individual rings or quarter the rings to create 24 small pieces. Cut the feta into 24 roughly 3/4-inch cubes (about 1/3–1/2 inch thick) so each skewer gets one cube.

Assemble skewers

Hold a wooden skewer and thread the ingredients in this order for a balanced look and stability: cherry tomato, cucumber slice (or half-moon), feta cube, Kalamata olive, small red onion piece, and finish with a fresh oregano leaf tucked under the olive or placed on top. Repeat to make 24 skewers. Leave about 1 inch of skewer at the bottom for handling.

Arrange

Lay skewers on a serving platter in a single layer or standing in a shallow bowl filled with coarse salt or uncooked rice to keep them upright. Cover lightly with plastic wrap and chill for up to 30 minutes while you make the dressing (optional).

Whisk dressing ingredients

Make dressing

In a small bowl or jar combine 1/2 cup extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano, 1 minced garlic clove, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/2 teaspoon honey or sugar if using. Whisk vigorously or shake in a lidded jar until emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a splash more lemon if needed.

Finish and serve

Just before serving, drizzle about 2–3 teaspoons of the dressing over each skewer arrangement (or lightly brush each skewer) so each one gets a bit of dressing without becoming soggy—reserve any extra dressing in a container for guests to add. Optionally sprinkle a few additional torn oregano leaves or a pinch of flaky sea salt over the skewers. Serve immediately at room temperature for best flavor.