Greek Salad Skewers

Greek Salad Skewers by

Abby J




  • 12 cherry tomatoes
  • 7 oz. block of feta, cut into 1-inch cubes
  • 12 whole Kalamata olives, pitted
  • 1 whole cucumber, cut into 1/4-inch thick rounds
  • 1 red onion, cut into inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 12 (6-inch) bamboo skewers


  • 3 tbsp. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tbsp. lemon juice
  • 1 tbsp. parsley, minced
  • 1 tbsp. fresh dill, minced
  • 1 clove garlic, minced


  1. In a small bowl, whisk together the vinaigrette ingredients, seasoning with salt and pepper. Add the feta to marinate. To assemble the skewers, thread one tomato, olive, peppers, cucumber, onion, and feta on each skewer. When threading on the feta, hold it tightly between your fingers to avoid it cracking or breaking. Repeat until you have a total of 12 skewers.
  2. Right before serving, drizzle the skewers with the vinaigrette. Garnish with fresh dill

This is a Neal family favorite, handed down from Clark’s mom, Mollie. For the best flavor, use fresh, not bottled, lemon juice.