Greek Salad Bites are made with simple ingredients and have big flavor. A fun appetizer that is naturally low carb, gluten free and vegetarian!
It’s party season and if you need a simple but flavorful appetizer, you have come to the right place! These Greek Salad Bites are an old classic that I originally posted on here in 2011 but needed a major update (old photos are quite humbling lol!).
These are perfect for holiday entertaining, take only 10 minutes to throw together, can be made in advance, and look fabulous! Plus, they are naturally gluten-free, low carb and vegetarian. WIN.
Oh, one little thing about the dressing. I like to drizzle the dressing right before serving but another option is to provide a small dish of dressing for dipping.
NOTES:
- If you live near a Trader Joe’s, you can get all the ingredients for this dish there – makes it really easy and very affordable!
- Don’t use low-fat Feta. The Feta is such a small bite and such a big part of the taste, the low-fat Feta tastes pasty when used in these.
- You can make these ahead of time. I don’t suggest more than 3 to 4 hours though, as you don’t want the cucumber look dried out where it’s sliced.
Did you make this recipe? Please give it a star rating below!
Greek Salad Bites are made with simple ingredients and have big flavor. A fun appetizer that is naturally low carb, gluten free and vegetarian!
- 1 8-ounce package Feta cheese cut into 32 evenly sized cubes
- 4 whole Persian cucumbers washed, ends trimmed and cut into 32 rounds
- 32 small cherry or grape tomatoes
- 16 Greek Kalamata olives, pitted cut in half (lengthwise)
- 32 sandwich or other decorative toothpicks
- half medium lemon squeezed
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- freshly ground black pepper to taste
-
Squeeze lemon into a small container (remove any seeds). Add in olive oil, red wine vinegar, oregano, salt, and pepper.
-
Place lid on the container and shake vigorously until combined. Set aside until ready to use. If longer than a few hours, store in the refrigerator and remove to room temp at least 1/2 hour before serving.
-
Cut Feta Cheese into 32 evenly sized cubes and set aside.
-
Wash cucumbers and slice off just the tip of the ends. Cut each Persian cucumber into 8 evenly sized rounds so that you have 32 evenly sized pieces.
-
Wash tomatoes, set aside to dry.
-
Slice each olive in half (lengthwise).
-
Grab your decorative / appetizer toothpicks and feed the cherry tomatoes through the center.
-
Next up feed the cucumber pieces, also through the center.
-
Now the olive halves with the cut side facing down.
-
Last, a cube of Feta. Try not to stick the toothpick all the way through the Feta as it can break and won't lie flat for presentation. Ideally, you want the toothpick just about halfway through each Feta cube.
-
When ready to serve, shake the dressing up and then drizzle some on each piece (or leave in a small dish for dipping). Serve and Enjoy!
Recipe Video
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
What length spear did you use…. 4 or 6 inch? Ty
Hi Linda – I used these bamboo knot picks. They are 4″. Hope that helps!
Creative idea and looks healthy too!
Thanks so much Richa!
I love this idea! Can’t wait to try making them!
Hope you love them Carolyn!
What a pretty and tasty looking appetizer!
Thanks Leia!
What a great appetizer for this time of year!
Yes! They always go first 🙂
This is a GREAT idea!!!!
Thanks Megan!