These Greek Salad Skewers are a super easy appetizer that tastes just like a Greek salad on a stick.
Here in Minnesota, we’re known for our unique love of foods on a stick. If you’ve ever been to our state fair, you know what I’m talking about. Come hungry because you can feast on deep fried walleye on a stick, macaroni and cheese on a stick, even a deep fried candy bar on a stick!
I’m down with the walleye, but some of the other options are just too out there for me. But not these Greek Salad Skewers. While you won’t find these at the Great Minnesota Get Together, they ARE made on a (tiny) stick and taste just like Greek salad in a bite-sized appetizer form.
Greek Salad Skewers are easy appetizers for parties
I love these skewers because a) they are obviously super easy to make, but b) they also travel well and can hang out at an afternoon barbecue without sacrificing taste.
As summer produce starts rolling in, these are especially tasty bites with fresh-from-the-garden tomatoes and cucumbers, but really, you can make these tasty, refreshing nibbles all year long with just a few simple ingredients from the grocery store.
I’ve made these Greek Salad Skewers countless times. They are a frequent appetizer for me, especially when hosting gluten-free guests. Here are a few tips I’ve learned along the way to make your assembly process easier:
- Not all feta is created equal, so be sure to buy a firm block of feta cheese. It’s easier to cut and will not crumble as easily when skewered. It also helps to squeeze the excess moisture off the block before cutting it so the oil adheres to the cheese cubes better.
- Just like the feta cheese, your kalamata olives should be firm, too. I find the bottled variety to be a bit softer than the ones you can buy from the olive bar in the grocery store, so spring for those if you have the chance.
- The feta cubes can be tossed with oregano and olive oil up to a week beforehand and simply stored in the fridge.
- You can assemble these Greek Salad Skewers a few hours in advance, cover them and pop them in the fridge but plan to let them come to room temperature about 20 minutes before serving.
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