Feta Skewers with Cucumber Recipe

A breeze of herb-scented olive oil, the salty creaminess of feta, and the crisp, cool snap of cucumber — this is a snack that delights the senses before you even take the first bite. Each skewer sings with contrast: creamy and briny feta melting slightly on the tongue, cucumber offering a refreshing crunch, and cherry tomatoes popping with bright, sun-ripened acidity. The aroma of oregano and a whisper of freshly cracked pepper completes a simple, irresistible composition.

This recipe is perfect for warm afternoons on the patio, last-minute appetizers for guests, light picnic fare, or a colorful addition to a mezze spread. It’s quick enough for a weeknight nibble and elegant enough for festive entertaining. If you want something that feels fresh, fuss-free, and festive all at once, these skewers deliver.

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At a Glance

Prep time: 10 minutes
Cook time: 0 minutes (no cooking required)
Total time: 10 minutes
Servings: 4 (about 10 skewers; adjust as needed)
Difficulty level: Very easy — great for beginners and kids helping assemble

Nutrition Highlights

Estimated nutrition per serving (1/4 of recipe):

Calories: ~210 kcal
Protein: ~8 g
Carbohydrates: ~6 g
Fat: ~17.5 g
Fiber: ~0.8 g
Sodium: ~460 mg (feta is naturally high in sodium)

Notes: These values are estimates based on USDA FoodData Central values for common ingredients and rounded for clarity. Nutrition can vary by brand (especially for feta and olive oil). For general guidance on sodium and heart-healthy eating, see resources from the American Heart Association and Mayo Clinic.

Why You’ll Love It

Speed and simplicity: Ready in minutes with minimal prep — ideal when you want something attractive and tasty without turning on the stove.
Crowd-pleasing contrasts: The salty, creamy feta paired with crisp cucumber and juicy tomato creates irresistible textural and flavor balance.
Versatile: Serve as an appetizer, light lunch, or add them to a larger Mediterranean platter with olives, hummus, and warm pita.
Healthy-ish indulgence: Moderate calories with a good protein hit and fresh vegetables; using a modest amount of olive oil gives heart-healthy fats.

Preparation Guide

Ingredients (makes ~10 skewers, serves 4):

200 g feta cheese, cut into 1.5–2 cm cubes
1 large cucumber, washed and sliced into 0.5–1 cm rounds (or half-moons if very large)
10 cherry tomatoes, halved
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano (or 1 tablespoon fresh chopped oregano)
Salt and freshly ground black pepper, to taste (go light on salt because feta is salty)
Toothpicks or small skewers (about 10–12)

Optional ingredients and substitutions:

Substitute halloumi (grill briefly) for a firmer, warm skewer version.
Use vegan feta (plant-based) to make this vegan; oil and tomato stay the same.
Add small basil leaves or mint for a fresh herbal note.
Swap cherry tomatoes for kalamata olives for a brinier, Mediterranean twist.

Step-by-step instructions:

Cut the feta into uniform cubes (about 1.5–2 cm). Uniform size keeps the mouthfeel consistent.
Wash the cucumber and slice into rounds or half-moons, about 0.5–1 cm thick. If the cucumber seeds are watery, you can scoop them out, but it’s usually unnecessary.
Halve the cherry tomatoes. Pat all wet ingredients lightly with paper towel to reduce excess moisture.
Prepare about 10–12 toothpicks or small skewers on your work surface.
Assemble each skewer by alternating ingredients: a cube of feta, a cucumber slice, a half cherry tomato, and finish with another cucumber slice or a small herb leaf if using. Repeat until you have about 10 skewers.
Arrange the finished skewers on a serving plate. Drizzle evenly with the 2 tablespoons of olive oil.
Sprinkle the dried oregano (or fresh herbs), and finish with freshly ground black pepper. Taste one skewer and add a pinch of salt only if necessary.
Serve chilled or at cool room temperature.

Practical tips:

Cut feta with a sharp knife dipped in water between cuts to prevent crumbling.
If using wooden skewers and planning to grill halloumi instead of feta, soak skewers in water for 30 minutes to prevent burning.
Assemble close to serving time to keep cucumber crisp and tomatoes from releasing too much juice.

Serving Suggestions

As an appetizer: Arrange on a platter with a small bowl of extra olive oil and a sprinkle of chili flakes for guests to dip.
On a mezze board: Pair with olives, hummus, roasted peppers, warm pita, and cured meats for variety.
Light lunch: Serve alongside a handful of mixed greens dressed in lemon vinaigrette.
Party snack: Place skewers upright in a shallow glass or vase filled with coarse salt or chickpeas for a striking display.
Beverage pairings: Dry white wine (Sauvignon Blanc), a crisp rosé, or iced herbal tea.

Presentation tips:

Garnish with chopped fresh herbs (parsley, mint, or basil) and a lemon wedge for brightness.
Use alternating colors (red tomato, green cucumber, white feta) to make the platters pop visually.

Storage Instructions

Room temperature: Best served immediately. If left at room temp, consume within 2 hours (standard food safety).
Refrigeration: Store in an airtight container for up to 2 days. Place a paper towel between layers to absorb excess moisture and keep ingredients from getting soggy. Assemble fresh if possible.
Freezer: Not recommended. Freezing will ruin the texture of cucumber and cherry tomatoes, and feta may become crumbly when thawed.

Expert Tips

Choose a slightly firm, full-fat feta for the best creamy texture — overly crumbly or dry feta will fall apart on skewers.
If you want more flavor depth, toss feta cubes briefly in a little extra-virgin olive oil, lemon zest, and crushed dried oregano for 15–30 minutes before assembling.
Keep cucumber slices about 0.5–1 cm thick: too thin and they’ll bend; too thick and they overwhelm each bite.
For a grilled variation, use halloumi or grill the assembled skewers briefly (1–2 minutes per side) to add smoky char and a warm contrast.
Control salt: since feta is salty, season the finished skewers sparingly.

Creative Twists

Mediterranean Olive Twist: Add a pitted kalamata olive between feta and cucumber for a salty, tangy pop.
Spicy Harissa Drizzle: Mix 1 teaspoon harissa paste with 1 tablespoon olive oil and drizzle over skewers for a smoky-spicy kick.
Vegan Version: Replace feta with marinated firm tofu cubes or a store-bought vegan feta alternative; marinate in lemon, olive oil, and oregano for 30 minutes.
Herb & Citrus Boost: Marinate feta cubes in lemon zest, orange zest, and chopped dill or mint for 30 minutes before assembling to amplify brightness.
Warm Halloumi Option: Substitute halloumi (cut into rectangles), briefly pan-sear or grill, then assemble warm for a hearty appetizer.

Recipe Q&A

Q: Can I prepare these ahead of time?
A: You can cut the ingredients ahead and keep them refrigerated, but assemble no more than a few hours before serving to preserve cucumber crispness.

Q: What’s the best feta to use?
A: A full-fat, brined Greek-style feta (in blocks) tends to hold shape and deliver the best creamy-salty flavor.

Q: How do I reduce sodium?
A: Rinse block feta briefly and pat dry to wash away some brine, use smaller feta portions, or choose a reduced-sodium feta variety.

Q: Can I make this gluten-free?
A: Yes — the recipe is naturally gluten-free. Just ensure any add-ons (dips, breads) are gluten-free if needed.

Q: Any ideas for leftover feta?
A: Crumble leftover feta into salads, toss into pasta, or blend with herbs and olive oil to make a quick spread.

Conclusion

These Feta Skewers with Cucumber are a small-steps-to-wow appetizer: fast to make, pleasing to the eye, and balanced in flavor and texture. Try the basic version first, then experiment with the variations to match your mood or menu. If you’re curious about alternate ingredient pairings or want inspiration from similar recipes, check out this classic take on the dish at Feta-Spieße mit Gurke Rezept and a version that includes black olives at Feta-Spieße mit schwarzer Olive und Gurke von Tigger1954.

If you make these skewers, please share photos and your favorite twists in the comments — I love seeing how readers personalize simple recipes!