One way to make salad even better (and more fun) is to make mini Salad Skewers. Serve them for lunch or make it a party appetizer.
Putting salad on a skewer is a sure-fire way to eat more salad. Food on a stick is more fun (we think know that’s been scientifically proven). But it’s also a great way to serve salad at a party. We’re big believers in salads for every occasion, but their short shelf life can make it tough. If you dress them too early, they get soggy.
Enter salad skewers. They’re already portioned out, which makes them easy to grab, and instead of dressing them ahead of time, you can simply serve the dressing on the side and then people can dress the salad when they’re ready to eat. Brilliant, right?
Here are our best tips for delicious Greek salad skewers:
- Block feta cheese. Instead of buying the feta cheese already crumbled, block feta is the way to go. It’s got a lot more flavor, and because it’s in the brine, it lasts a lot longer than the crumbles would.
- Persian cucumbers. These mini cucumbers work great for salad skewers because they don’t need to be peeled, they don’t have as many seeds as a normal cucumber and they are the perfect size. Simply slice and skewer.
- 1 recipe Greek Vinaigrette
- 16 small skewers
- 1 head romaine lettuce
- 2 persian cucumbers
- 1 bell pepper (yellow, orange, or red)
- 8 oz. cherry tomatoes
- 2 oz. feta cheese, cut into large cubes
- Prepare Greek Vinaigrette.
- Wash and dry romaine. Separate leaves and pick out the inner-most leaves to use first. The smaller they are the better.
- Slice cucumbers into ½ inch rounds.
- Cut bell pepper into ½ inch pieces.
- Gently thread the lettuce, bell pepper, cucumber, tomato and feta onto the skewer. If you have a larger skewer, you can repeat each ingredient.
*Be careful with the feta as it crumbles easily.