This post features my Greek Salad Kabobs recipe and contains affiliate links.
While I have a roaring sweet tooth, and love sharing gluten-free dessert recipes, one thing that I’m often asked to bring when I’m invited to a potluck dinner is an appetizer.
So I’ve spent some time developing a few new gluten-free appetizer recipes – so you’re in luck!
If you’re looking for a delicious, simple and fun gluten-free appetizer, give these Greek Salad Kabobs a try. They are a crowd pleaser because of their taste, and a preferred recipe of mine because of their simplicity.
Let’s discuss how to make them.
How to Make Greek Salad Kabobs
The first thing you’ll want to do is assemble all your core ingredients. You’ll need:
- Cherry tomatoes
- Kalamata olives (pitted)
- English cucumber (cut into half moons)
You’ll then layer the three vegetables as pictured and skewer on a toothpick. Put the cucumber on the bottom so it can stand upright. This makes for a divine presentation.
Once you have your Greek Salad Kabobs assembled, now it’s time to think about a dipping sauce. You can use any type of dressing you like as the dipping sauce.
I honestly prefer to pair my Greek Salad Kabobs with a store-bought salad dressing, but if you prefer to make your own, scroll down for my Greek Salad Dressing recipe.
If using store-bought salad dressing, look for brands that are marked “gluten-free.” Salad dressings are notorious for hidden gluten, so you must be vigilant.
Gluten-free salad dressings I recommend, and pair well with this Greek Salad Kabobs appetizer, include:
- Primal Kitchen Greek Dressing
- Lemonette Mediterranean
- Ken’s Greek Simply Vinaigrette
- Annie’s Roasted Garlic Vinaigrette
Make Your Own Dressing
If you want to put your own spin on this wonderful gluten-free appetizer, then go ahead and make your own salad dressing or dip.
Greek salad dressing is a lot like Italian salad dressing. They are both oil-based vinaigrettes and contain similar ingredients.
You’ll want to combine extra virgin olive oil, red wine vinegar, lemon juice, fresh minced garlic, dried oregano and Kosher salt and pepper in a small bowl to serve alongside the Greek Salad Kabobs. It makes for a pretty presentation – don’t you agree?
I hope you enjoy this beautiful and simplistic gluten-free appetizer. It’s sure to impress a crowd – and offers a healthy start to your dinner party too. Enjoy!
Greek Salad Kabobs
- 24 kalamata olives
- 24 cherry tomatoes
- 12 slices of English cucumber, halved to make 24 slices
- 1/2 cup extra virgin olive oil
- 1 Tbsp red wine vinegar
- 1 Tbsp lemon juice
- 1 tsp fresh minced garlic about 1 clove
- 1/4 tsp dried oregano
- 1/4 tsp Kosher salt
- 1/4 tsp Fresh ground pepper
- Prepare kabobs by adding an olive, tomato and cucumber to a toothpick. Set aside.
- Prepare dressing by combining the remaining ingredients in a small bowl.
- Serve kabobs with dressing (for dipping or drizzling).
- You can use a store-bought dipping sauce (salad dressing) and even have multiple types of dips to choose from. Just make sure any store-bought dressings you buy are gluten-free.
- Add a small square chunk of feta cheese to some of the kabobs if your crowd can tolerate dairy products.