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Greek Salad Bites are made with simple ingredients and have big flavor. A fun appetizer that is naturally low carb, gluten free and vegetarian!
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 courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.