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Greek Salad Skewers

Scott Phillips

Servings: four to six.



  • One-quarter English cucumber
  • Kosher salt and freshly ground black pepper
  • 1/4 lb. feta cheese, cut into 16 small cubes
  • 8 pitted Kalamata olives, halved
  • 8 ripe grape or cherry tomatoes, halved
  • 2 Tbs. extra-virgin olive oil

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 90
  • Fat (g): 10
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 15
  • Sodium (mg): 340
  • Carbohydrates (g): 3
  • Fiber (g): 0
  • Protein (g): 3


  • 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 tsp. 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.

Make Ahead Tips

These keep at room temperature for up to 1 hour before serving.


Rate or Review

Reviews (6 reviews)

  • kancook | 11/15/2012

    Always a hit with the crowd. And simple to make and eat!!

  • AuntJenny | 02/14/2011

    These are wonderful as-is, and I've made them that way several times, but my favorite version is to substitute a "Greek" dressing (high-quality olive oil, red-wine vinegar, dried oregano, fine lemon zest and a hint of garlic) for the plain olive oil. P.S. If you have fresh mint, a leaf added to the skewer is lovely, too, as is finely chopped dill sprinkled over. (Sometimes gilding the lily is wonderful!)

  • polly13 | 01/26/2010

    I liked the idea of a healthy appetizer. They didn't go over all that well. Thought they were difficult to eat. oh well

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