Name: Greek Salad Skewers Recipe
Ingredients: 1 pint (about 2 cups) Cherry or Grape Tomatoes: These small, sweet tomatoes are perfect for skewering, offering a burst of juicy flavor. Look for ripe, firm ones.; 1 large English Cucumber (or 2 smaller Persian cucumbers): English cucumbers have thin skin and fewer seeds, making them ideal. If using regular cucumbers, you might want to peel and de-seed them. Chopped into 1-inch pieces.; 1 block (7-8 ounces) Feta Cheese: Use good quality Greek feta packed in brine for the best flavor and texture. Cut into ¾ to 1-inch cubes.; 1 cup Kalamata Olives (pitted): These iconic Greek olives provide a briny, fruity counterpoint. Ensure they are pitted for easy skewering and eating.; 1/2 medium Red Onion (optional, but recommended): Adds a pungent, slightly sweet bite. Sliced thinly and then cut into 1-inch pieces suitable for skewering.; 1/4 cup Extra Virgin Olive Oil: The heart of any Greek dressing, use a good quality, flavorful oil.; 2 tablespoons Fresh Lemon Juice: Provides acidity and brightness. Freshly squeezed is always best.; 1 teaspoon Dried Oregano (preferably Greek): A cornerstone herb in Greek cuisine, adding an earthy, aromatic flavor.; 1/2 teaspoon Black Pepper (freshly ground): Adds a touch of spice.; Pinch of Salt (optional, feta and olives are salty): Taste before adding, as feta and olives contribute significant saltiness.; Wooden or Metal Skewers (approx. 20-25, 6-inch skewers are ideal): Choose skewers appropriate for appetizer size. If using wooden skewers, you might consider soaking them in water for 30 minutes if you plan to grill the skewers (though this recipe is typically served fresh).

Ingredients

Scale

1 pint (about 2 cups) Cherry or Grape Tomatoes: These small, sweet tomatoes are perfect for skewering, offering a burst of juicy flavor. Look for ripe, firm ones.
1 large English Cucumber (or 2 smaller Persian cucumbers): English cucumbers have thin skin and fewer seeds, making them ideal. If using regular cucumbers, you might want to peel and de-seed them. Chopped into 1-inch pieces.
1 block (7-8 ounces) Feta Cheese: Use good quality Greek feta packed in brine for the best flavor and texture. Cut into ¾ to 1-inch cubes.
1 cup Kalamata Olives (pitted): These iconic Greek olives provide a briny, fruity counterpoint. Ensure they are pitted for easy skewering and eating.
1/2 medium Red Onion (optional, but recommended): Adds a pungent, slightly sweet bite. Sliced thinly and then cut into 1-inch pieces suitable for skewering.
1/4 cup Extra Virgin Olive Oil: The heart of any Greek dressing, use a good quality, flavorful oil.
2 tablespoons Fresh Lemon Juice: Provides acidity and brightness. Freshly squeezed is always best.
1 teaspoon Dried Oregano (preferably Greek): A cornerstone herb in Greek cuisine, adding an earthy, aromatic flavor.
1/2 teaspoon Black Pepper (freshly ground): Adds a touch of spice.
Pinch of Salt (optional, feta and olives are salty): Taste before adding, as feta and olives contribute significant saltiness.
Wooden or Metal Skewers (approx. 20-25, 6-inch skewers are ideal): Choose skewers appropriate for appetizer size. If using wooden skewers, you might consider soaking them in water for 30 minutes if you plan to grill the skewers (though this recipe is typically served fresh).

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Instructions

Prepare the Vegetables and Feta:
- Rinse the cherry or grape tomatoes thoroughly under cold water and pat them dry.
- Wash the cucumber. If using an English cucumber, you can leave the skin on for added color and nutrients. Chop it into approximately 1-inch thick pieces, similar in size to the tomatoes. If using a regular cucumber with thicker skin, you may prefer to peel it and scoop out the seeds before chopping.
- Drain the feta cheese from its brine. Gently pat it dry with a paper towel – this helps the marinade adhere better and prevents it from becoming too watery. Carefully cut the feta block into ¾ to 1-inch cubes. Feta can be crumbly, so use a sharp knife and a gentle touch.
- If using red onion, peel it and slice it into pieces that are large enough to be threaded onto skewers, about 1-inch squares or wedges. Soaking the cut red onion in cold water for 10-15 minutes can mellow its strong flavor if desired; drain well before use.
- Ensure your Kalamata olives are pitted. If they are very large, you might consider halving them, but whole usually works well.
Make the Marinade/Dressing:
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and freshly ground black pepper.
- Taste the dressing. If you feel it needs a pinch of salt, add it sparingly, keeping in mind the saltiness of the feta and olives. Often, no extra salt is needed.
Marinate the Feta (Optional but Recommended):
- Place the feta cheese cubes in a shallow dish. Pour about one-third of the prepared dressing over the feta, tossing gently to coat.
- Let the feta marinate for at least 15-20 minutes at room temperature, or cover and refrigerate for up to an hour. This step infuses the cheese with extra flavor. If you’re short on time, you can skip direct marination of feta and simply drizzle everything at the end.
Assemble the Skewers:
- Set up an assembly line with your prepared tomatoes, cucumber pieces, marinated feta cubes (if marinated separately), Kalamata olives, and red onion pieces (if using).
- Take a skewer and begin threading the ingredients. A good pattern to follow for visual appeal and balanced flavor is: tomato, cucumber, feta, olive, red onion. Repeat this pattern or a similar one until the skewer is about three-quarters full, leaving some space at the bottom to hold it.
- Aim for a variety of colors and textures on each skewer. Be gentle when threading the feta to prevent it from crumbling. If a piece does break, it’s still delicious!
- Continue assembling until all ingredients are used. The number of skewers will depend on how many items you put on each one.
Dress and Serve:
- Arrange the assembled Greek Salad Skewers attractively on a serving platter or large plate.
- Drizzle the remaining two-thirds of the olive oil and lemon dressing evenly over all the skewers. Ensure each component gets a light coating.
- For an extra touch of freshness, you can garnish the platter with a sprinkle of fresh oregano leaves or finely chopped fresh parsley.
- Serve immediately for the best flavor and texture, or cover and refrigerate for up to 2 hours before serving. If refrigerating, let them sit at room temperature for about 10-15 minutes before serving to allow the olive oil to liquefy if it has solidified and flavors to meld.

Nutrition

Serving Size: one normal portion
Calories: 150