Every time I need a quick, refreshing appetizer that travels well and pleases a crowd, I go back to these Greek Salad Skewers.
They’re colorful, vibrant, and packed with Mediterranean flavor. Best of all? No cooking required.
Imagine all the best parts of a Greek salad—juicy tomatoes, crisp cucumbers, briny olives, and creamy feta—layered on a skewer and drizzled with your favorite dressing.
It’s effortless, delicious, and always a hit at potlucks, picnics, and brunches.
Why You’ll Love This Recipe
No cooking required – just slice, skewer, and serve
Perfect for make-ahead entertaining
Refreshing, healthy, and full of flavor
Great for picnics, lunch boxes, or party trays
Naturally gluten-free and vegetarian
What You’ll Need (Ingredient Highlights)
Cherry tomatoes – sweet and juicy
Cucumber slices – fresh and crisp
Kalamata olives – briny and bold
Feta cheese cubes – creamy with a salty bite
Greek or Italian dressing – to bring it all together
Fresh parsley or oregano – optional, for garnish
Toothpicks or short skewers – for serving
Pro Tips Before You Start
Use block feta cheese and cut into cubes—it holds up better than crumbled
Choose seedless cucumbers like English or Persian for best texture
If olives are large, slice in half for easier skewering
For extra flavor, marinate the skewers 30 minutes before serving
Keep chilled until ready to serve—they taste best cold!
How to Make Greek Salad Skewers
Step 1: Prepare the Ingredients
Wash the cherry tomatoes and cucumbers. Cut the cucumbers into ¼-inch slices.
Cube the feta cheese into bite-sized chunks. Drain the olives.
Step 2: Assemble the Skewers
On each skewer or toothpick, thread in this order: cucumber slice, feta cube, olive, and cherry tomato. Press gently to secure.
Step 3: Arrange and Drizzle
Place all skewers on a large platter. Drizzle with Greek or Italian dressing.
Garnish with chopped parsley or oregano if using.
Step 4: Chill Before Serving
Cover the platter with plastic wrap and refrigerate for at least 20–30 minutes.
This allows the flavors to meld and keeps the cheese firm.
What to Serve It With
Grilled pita bread or crostini
A side of hummus or tzatziki for dipping
Fresh fruit skewers or melon salad
Grilled chicken skewers or shrimp
Iced tea or crisp white wine for pairing
Variations / Substitutions
Add mini mozzarella balls or marinated artichokes for variety
Swap feta for halloumi or vegan cheese cubes
Use different olives like green Castelvetrano or black olives
Drizzle with balsamic glaze instead of dressing
Add a cube of grilled chicken or salami for a heartier bite
Storage & Leftovers
Store skewers in an airtight container in the fridge for up to 2 days
Best enjoyed chilled—do not freeze
Keep dressing separate if storing for longer periods
Refresh with a light drizzle of olive oil before serving again
Pack leftovers in lunchboxes for a light, tasty snack
FAQs
Can I make Greek salad skewers ahead of time?
Yes! Assemble up to 24 hours in advance.
Store covered in the fridge and add dressing just before serving.
What dressing should I use?
Greek vinaigrette is traditional, but Italian dressing, balsamic glaze, or olive oil with herbs all work well.
Can I use other veggies?
Absolutely. Try bell pepper chunks, red onion slices, or even zucchini rounds for variety.
How many skewers does this recipe make?
A standard recipe makes about 20 skewers, depending on your ingredient sizes and cuts.
What if I don’t have skewers?
Toothpicks work great for mini versions.
Or serve everything tossed together as a salad.
Can I serve them warm?
These are best served cold or at room temperature.
Heating may soften the cheese too much.
Final Thoughts
These Greek Salad Skewers are proof that simple ingredients can deliver bold flavors.
They’re fun, portable, and the kind of dish that gets devoured every time you bring them to the table.
Whether you’re feeding a crowd or prepping a few for yourself, these no-cook skewers are a must-try—fresh, flavorful, and totally fuss-free.
Full Recipe Card (Ingredients + Instructions)
Ingredients
1 pint cherry tomatoes
1 cucumber, sliced into rounds
½ cup kalamata olives, pitted
6 oz block feta cheese, cut into cubes
¼ cup Greek or Italian dressing
Fresh parsley or oregano, for garnish
20 small skewers or toothpicks
Instructions
Wash and prep all produce. Cube the feta cheese.
On each skewer, thread a cucumber slice, feta cube, olive, and tomato.
Arrange on a serving platter. Drizzle with dressing.
Chill 20–30 minutes before serving. Garnish with fresh herbs.
