Greek salad on a skewer

By Christine Cushing
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  • 12 grape tomatoes
  • 3 baby cucumbers, washed and cut into large cubes
  • 12 pitted Kalamata olives
  • Red peppers, cut into cubes
  • Approximately 90 grams Greek feta, cut into 12 cubes
  • 1/4 cup good quality extra virgin olive oil (50 milliliters)
  • 1 tablespoon red wine vinegar (15 milliliters)
  • 1 teaspoon Greek oregano (5 milliliters)
  • Sea salt and cracked black pepper to taste
  • 12 small bamboo skewers


  1. Thread each skewer alternating with tomato, cucumber, olive, pepper and feta .
  2. Combine the olive oil, vinegar and oregano with salt and pepper and blend well. Arrange salad skewers  on a platter and drizzle with dressing.  Do no refrigerate, preferably as tomatoes will toughen and lose flavour.  


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