Stick Figures

A piercingly good Greek salad
0 Ratings

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.

Greek Salad Skewers

Recipe from the Tasting Table Test Kitchen

Yield: Serves 4

Cook Time: 2 minutes plus 1 hour to marinate


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


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.

Help Other Cooks By Rating and Leaving a Comment Below
Rate this recipe:
Would you make this recipe again?


Around the Web

Get the Tasting Table newsletter for adventurous eaters everywhere
X Share on FB →