Skewered Greek Salad

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  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 to 6 servings
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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


  1. 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.
  2. 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.
  3. Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.