Name: Greek Feta & Cucumber Bite Skewers
Prep time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 8 oz block feta cheese, cut into 24 cubes; 2 English cucumbers, sliced into 1/4–1/3 inch rounds; 2 tbsp extra-virgin olive oil; 1 tbsp fresh lemon juice; 1 tsp red wine vinegar; 1/2 tsp dried oregano; 1 small clove garlic, minced (optional); Pinch of black pepper; Fresh herb leaves (mint or dill); Kalamata olives or cherry tomatoes (optional, halved); Kosher salt (for salting cucumbers)

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These Greek Feta & Cucumber Bite Skewers are a fast, fresh crowd-pleaser—cool cucumber, salty feta, bright lemon and herbs all on a tiny skewer. I make these whenever I need an easy appetizer that looks elegant but takes under 20 minutes to assemble. Over several tests I learned the best cube size and a quick salting trick to keep the bites crisp and neat.

Why Make This Recipe

Bright, refreshing flavor with a pleasing contrast of crunchy cucumber and creamy feta.
Ready in about 20 minutes and easy to scale for parties or weeknight snacks.
Low-calorie, veggie-forward bites that still deliver protein from feta.
No oven required — a great make-ahead cold appetizer.
Personal note: I love this because it travels well to potlucks and still looks polished after a short chill. Try pairing it with other small bites like this make-ahead frozen Greek yogurt peanut butter bites for a balanced spread.

Recipe Overview

Prep time: 15 minutes (plus 10 minutes optional draining)
Cook time: 0 minutes
Total time: 25 minutes (including chill)
Servings: about 24 skewers (serves 6–8 as an appetizer)
Difficulty: Easy
Method: Cold assembly—slice, cube, thread, and chill. Use a sharp knife or mandoline for even cucumber slices and a small bowl for a quick herb dressing. Also see sweet bite inspiration like this apple crisp cheesecake bites for dessert pairing.

My Experience Making This Recipe

In testing I found that 1/2-inch feta cubes and 1/4–1/3-inch cucumber rounds give the best balance and hold on a 2–3 inch skewer. Salting and patting the cucumber for 8–10 minutes before assembly prevents sogginess and keeps the skewers tidy. I also learned that using a block of feta (not crumbled) makes assembly faster and neater.

How to Make Greek Feta & Cucumber Bite Skewers

Start by draining and cubing the feta (about 8 oz block into 24 cubes). Slice 2 English cucumbers into 1/4–1/3 inch rounds—if you prefer ribbons, use a vegetable peeler. Make a quick dressing: 2 tbsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp dried oregano, 1 small clove minced garlic (optional), pinch of black pepper. Pat cucumber slices dry, then thread: cucumber round, feta cube, small herb leaf (mint or dill), and optionally a half kalamata olive or cherry tomato half. Drizzle with dressing and chill 15–30 minutes before serving.

Equipment recommendations: sharp chef’s knife or mandoline, small bowl for dressing, paper towels, 2–3 inch wooden skewers or toothpicks, serving platter.

Expert Tips for Success

Salt-and-drain cucumbers: sprinkle sliced cucumbers with 1/4 tsp kosher salt, rest 8–10 minutes, then pat dry to remove excess water and prevent soggy bites.
Use a firm block feta: cut into uniform 1/2-inch cubes so pieces don’t crumble while skewering. If your feta is in brine, drain and press gently with paper towels.
Even slices matter: use a mandoline or a very sharp knife to get consistent cucumber rounds so skewers sit flat on the platter.
Thread sequence for stability: cucumber first (flat base), feta second, herb third, olive/tomato last to lock the stack. Short 2–3 inch bamboo skewers work best. Also consider baked feta ideas like baked feta eggs for warm variations.
Dress lightly and late: drizzle the olive-lemon dressing just before serving to avoid soggy cucumbers and wilted herbs.

How to Serve Greek Feta & Cucumber Bite Skewers

Party platter: arrange on a flat white platter with extra lemon wedges and a small bowl of extra dressing for drizzling.
Mezze board: pair with hummus, pita, and olives for a Greek-style spread.
Cocktail hour: these make elegant finger food and pair well with dry white wine or a light rosé. For a sweet-and-salty finish, serve near something like this baked pears with feta, honey and cranberries.
Individual servings: place 3-4 skewers per small plate with microgreens for a refined starter.

Storage and Reheating Guide

Store assembled skewers in an airtight container in the refrigerator for up to 24 hours; cucumbers lose crispness after longer storage. For best texture, store components separately: cubed feta (in its brine or lightly oiled) up to 5 days, unseasoned cucumber slices in a sealed container with paper towels for 2–3 days. Freezing is not recommended for assembled skewers (cucumber becomes watery and feta becomes crumbly); if necessary, freeze feta cubes alone for up to 2 months, but expect textural change. No reheating needed—serve chilled or at cool room temperature.

Recipe Variations

Vegetarian/Gluten-free: This recipe is naturally gluten-free and vegetarian as written. Serve with gluten-free crackers if desired.
Dairy-free: swap feta for firm marinated tofu cubes or a commercial vegan feta; press tofu first and marinate 15–30 minutes in olive oil, lemon and oregano.
Add protein: fold prosciutto or smoked salmon strips around the feta for a richer bite.
Flavor twist: use za’atar or smoked paprika in the dressing, or top with toasted pine nuts for crunch.

Nutritional Highlights

Low-calorie, high-water-content from cucumber helps with hydration and adds fiber.
Feta provides a good source of calcium and protein but can be high in sodium—watch portion sizes if you’re sodium-sensitive.
Allergen note: contains dairy (feta). The recipe is naturally gluten-free; adapt for dairy-free as suggested above.

Troubleshooting Common Issues

Soggy skewers: likely from excess cucumber water—salt and drain slices for 8–10 minutes, then pat dry before assembling.
Feta crumbles when skewering: use a firm block feta and cut slightly larger 1/2-inch cubes; press gently when threading.
Skewers tip over on the platter: use thicker 2–3 inch skewers and lay cucumber slices flat first, or serve on a bed of greens to steady them.

Frequently Asked Questions

Q: Can I assemble these ahead of time for a party?
A: Yes—assemble and refrigerate for up to 24 hours, but keep the dressing separate and drizzle within 30 minutes of serving to preserve cucumber crunch and herb freshness.

Q: What size should I cut the feta and cucumber?
A: Aim for 1/2-inch feta cubes and 1/4–1/3-inch cucumber rounds. This ratio balances bite size and stability on a 2–3 inch skewer.

Q: Can I use cherry tomatoes instead of olives?
A: Absolutely—use halved cherry tomatoes and thread them last. Pat them dry to avoid extra moisture on the skewer.

Q: How do I prep feta that’s in a brine tub?
A: Drain the feta, pat it dry with paper towels, then press gently between towels for a minute to remove surface moisture before cutting into cubes.

Conclusion

For more inspiration on similar handheld Greek-style appetizers, check out this take on Greek Salad Skewers (Party Favorite!) – Little Broken.

Greek Feta & Cucumber Bite Skewers