Mar 5, 2011
Bite-sized Greek salad: Very easy, tasty, and fun appetizer
I can’t wait to try this…
These directions are straight from Cooking with My Kid, which looks like a delightful site to keep an eye on.
Salad Ingredients:
- 3 to 4 Persian cucumbers sliced in rounds
- 1 1/2 pints cherry tomatoes (buy smaller ones)
- 1 cup pitted Kalamata olives (halved)
- 1 block of feta (cubed)
- toothpicks
Dressing Ingredients
- 1 tablespoon fresh lemon
- 2 tablespoons olive oil
- 3/4 teaspoon oregano
- fresh pepper
Directions
Set up an assembly line with veggies and cheese in bowls. Use a toothpick to skewer the tomato, then the cucumber, then the olive (cut part facing down) and finish with a cube of feta. Stand the skewer on a platter. Repeat until all ingredients are gone.
Put lemon, oil, fresh pepper (to taste) and oregano in a jar and shake shake shake. Drizzle dressing over skewers JUST BEFORE serving.
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EXCELLENT IDEA!
Looks good! My kiddos might assemble, but wouldn’t eat the appetizer. They find several of the ingredients quite distasteful. (Our family rule is: try it once, at least, maybe you’ll like, maybe not — everyone has preferences. This is our “Green Eggs and Ham” way of functioning.)
Luckily, a lot of Greeks are – in fact – bite sized. Makes it a lot easier.
Oh whoops. My bad.
LIKE!
I like this!
Sometimes I just stuff olives with feta.
mmm!
This is a new trend I saw last year on TV…mini food to resemble the entire dish in one bite. As for me, one is not enough!
How did you keep the feta from crumbling?
You can also do a mini caprese salad on a toothpick with mozzarella ball, basil leaf, and cherry tomato. Drizzle with evoo, sprinkle with salt and pepper – done!
Great idea, T!
Instead of tomato I think I’ll do pepperoncinis and red onions.