Greek Salad Skewers with Anchovy Aioli
© Kana Okada

Greek Salad Skewers with Anchovy Aioli

  • SERVINGS: 36 skewers

For a playful presentation, slide a fat, flat slice of cucumber onto the bottom of each skewer so these hors d'oeuvres can stand upright on a serving platter.

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  1. 2 oil-packed anchovy fillets, drained and chopped
  2. 1 garlic clove, mashed
  3. 2 tablespoons red wine vinegar
  4. 1/2 cup mayonnaise
  5. 2 tablespoons extra-virgin olive oil
  6. 1 small seedless English cucumber (about 3/4 pound)—peeled, quartered lengthwise and sliced 1/2 inch thick
  7. 1/2 pound feta cheese, preferably French, cut into 3/4-inch cubes
  8. 36 whole tiny cherry tomatoes or 18 halved grape tomatoes
  1. In a small bowl, using a spoon, mash the anchovies and garlic to a paste. Whisk in the vinegar, followed by the mayonnaise. Gradually whisk in the olive oil and transfer to a small bowl.
  2. Arrange the cucumbers on a work surface. Top each with a cube of feta followed by a tomato. Poke a 4-inch skewer or toothpick through each stack and transfer to a platter. Serve the skewers along with the aioli.
Make Ahead
The Greek salad skewers can be covered and refrigerated for up to 4 hours.

Suggested Pairing

Floral, complex Greek white.