Ingredients
Scale
- 8–10 wooden skewers, soaked in water for 30 minutes
- 1 pint cherry tomatoes
- 1 medium cucumber, peeled and cut into 1-inch thick rounds
- 1/2 red onion, sliced into 1/2-inch rings and separated into rings
- 1/2 cup kalamata olives, pitted
- 4 oz (115g) feta cheese, cut into 1-inch cubes
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- Fresh basil leaves, for garnish
Instructions
- Thread ingredients onto soaked skewers in any order you like—try alternating colors for visual appeal: tomato, onion ring, cucumber, feta, olive, repeat.
- Arrange skewers on a serving platter.
- Drizzle evenly with olive oil and sprinkle with oregano.
- Garnish with fresh basil leaves and serve immediately or refrigerate up to 1 hour before serving.
Notes
- For a vegan version, substitute feta with firm tofu marinated in lemon juice and salt, or use a plant-based feta alternative.
- Prep ahead: chop veggies and soak skewers up to 1 day in advance; assemble skewers just before serving to prevent soggy veggies.
- Serve on a rustic wooden board for authentic Mediterranean presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Assembly
- Cuisine: Greek
- Diet: Vegetarian
Nutrition
- Serving Size: 2 skewers
- Calories: 140 Kcal
- Sugar: 3g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
