Greeksaladskewers Recipes

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GREEK SALAD SKEWERS

Make and share this Greek Salad Skewers recipe from Food.com.

Provided by MarraMamba

Categories     < 15 Mins

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6



Greek Salad Skewers image

Steps:

  • Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
  • Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

one-quarter English cucumber
kosher salt & freshly ground black pepper
1/4 lb feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 ripe cherry tomatoes, halved (or grape tomatoes)
2 tablespoons extra virgin olive oil

GREEK SALAD SKEWERS

Inspired by a recipe on YumSugar.com, this easy appetizer can be scaled down to toothpick size or scaled up to skewer size. An interesting and yummy way to make a greek salad for a party or for everyday.

Provided by strawberrybird

Categories     Vegetable

Time 10m

Yield 8-16 appetizers, 6-8 serving(s)

Number Of Ingredients 7



Greek Salad Skewers image

Steps:

  • Season the cucumber pieces with salt and pepper.
  • Thread the following onto a cucumber or skewer: cucumber slice, feta, cherry tomato half, olive half. If using toothpicks, this will complete each toothpick. If using skewers, repeat until desired.
  • NOTE: It is easiest to thread the cheese and cucumber on by setting the items on a plate and then stabbing them with the skewer.
  • Drizzle with olive oil and season with salt and pepper. Serve.

2 English cucumbers, sliced and quartered
kosher salt
fresh ground pepper
1 lb feta cheese, cut into small cubes (block, not crumbled)
1 lb kalamata olive, pitted and halved
1 lb ripe cherry tomatoes, halved
4 tablespoons extra virgin olive oil

SKEWERED GREEK SALAD

Provided by Giada De Laurentiis

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11



Skewered Greek Salad image

Steps:

  • Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato.
  • Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
  • Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
12 (6-inch) bamboo or wood skewers, soaked for 20 to 30 minutes
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

SKEWERED GREEK SALAD

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10



Skewered Greek Salad image

Steps:

  • For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients.
  • For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste.
  • Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.

24 grape or small cherry tomatoes
3 ounces feta cheese, cut into 12 (1/2-inch) cubes
12 pitted kalamata olives
1/2 small red or sweet onion, cut into 12 (1/2-inch) pieces
2 teaspoons chopped fresh oregano leaves
2 teaspoons lemon juice
2 teaspoons red wine vinegar
2 teaspoons chopped fresh oregano leaves
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper

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