Wash the cherry tomatoes and fresh herbs thoroughly under cold water.

Cut the cucumber into bite-sized chunks, about 1-inch pieces, so they’re easy to skewer and eat.

Cut the feta cheese into small, even cubes, roughly the same size as your cucumber pieces. This helps keep each skewer balanced.

If your olives aren’t pitted, carefully remove the pits now to make eating easier.

Pro tip: Use a sharp knife when cutting feta to avoid crumbling—it helps keep the cubes neat and perfect for skewering.

In a small mixing bowl, add 3 tablespoons of extra virgin olive oil and 1 tablespoon of red wine vinegar.

Sprinkle in 1 teaspoon of dried oregano and 1/2 teaspoon of garlic powder.

Season with a pinch of salt and freshly ground black pepper to taste.

Whisk everything together briskly until the dressing is well combined and slightly emulsified.

Pro tip: Whisk continuously to prevent the oil and vinegar from separating and to blend the flavors smoothly.

Take a wooden or bamboo skewer and start threading ingredients in this order for a balanced bite: cherry tomato, cucumber chunk, olive, feta cube, and then repeat if the skewer is long enough.

Aim for 3-4 pieces per skewer, depending on their size.

Arrange the finished skewers on your serving platter as you go.

Pro tip: Alternate colors and textures on each skewer to make them look extra appealing and ensure every bite has a mix of flavors.

Lightly drizzle the prepared dressing over the assembled skewers or serve it on the side for dipping.

Garnish with freshly chopped parsley or oregano leaves for an added pop of color and freshness.

Pro tip: If you’re not serving immediately, keep the dressing separate until just before serving to keep the ingredients fresh and crisp.

Serve your Greek salad skewers as a refreshing appetizer, snack, or side dish.

They’re perfect for warm weather gatherings or whenever you want a light, Mediterranean-inspired bite.

Pro tip: Pair them with warm pita bread and hummus for a fuller Mediterranean spread your guests will love.