Stick Figures

A piercingly good Greek salad

Serving (just about) any dish on a stick captures the handheld charm of street food/carnival/boardwalk eats. Greek salad is no exception. To master this easy yet impressive recipe, simply thread fragrant, herb-marinated feta, sweet cherry tomatoes and pitted Kalamata olives onto wooden skewers. Set them out at your next outdoor party; your guests are guaranteed to stick around.

Recipe from the Tasting Table Test Kitchen

Greek Salad Skewers
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Put your next Greek salad on a stick for a piercingly good dish.
Servings
4
servings
Ingredients
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 sprig fresh rosemary
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon red pepper flakes
  • 6 ounce block feta cheese cut into twelve ¾-inch cubes
  • 2 garlic cloves, finely chopped
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon kosher salt
  • 6 cherry tomatoes, halved
  • 12 pitted Kalamata olives
Directions
  1. Marinate the feta cheese: In a small skillet set over medium heat, add 2 tablespoons olive oil, the rosemary, oregano, thyme and red pepper flakes, swirling the ingredients often, until the mixture is fragrant, about 2 minutes. Turn off the heat and set aside to cool for 2 minutes, then strain through a fine-mesh sieve into a small bowl. In a resealable plastic bag, add the feta cubes, and pour the infused olive oil over the feta. Seal the bag and marinate at room temperature for 1 hour or refrigerate overnight.
  2. In a medium bowl, whisk together the remaining 2 tablespoons olive oil with the garlic, lemon juice and salt. Add the halved cherry tomatoes and set aside at room temperature for 1 hour, or cover with plastic wrap and refrigerate overnight.
  3. Thread an olive, a tomato half and then a feta cube onto each of 12 small wooden skewers. Place on a platter and serve.
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