Give your salad new life by reshaping it to reveal a rainbow of veggies in every bite. Forget your typical salad bowl; instead, assemble ingredients on wooden skewers and drizzle with dressing to create gorgeous salad kebabs.
We used Laura Calder’s Greek Salad, complete with oregano dressing and the creamy feta, but this idea works with any salad. How about giving it a go with Caprese Salad or Cobb Salad? Besides, forks are overrated – guests will love biting their veggies off a skewer!
Yields 15 Greek salad kebabs
3 mini cucumbers, sliced
1 package grape tomatoes
1 medium red onion, peeled and chopped into four quarters
1 red pepper, chopped into 1 inch squares
1 orange pepper, chopped into 1 inch squares
1 yellow pepper, chopped into 1 inch squares
1/2 cup Kalamata olives
1 brick Macedonian feta cheese, chopped into cubes (crumbles less than Greek or Canadian feta, so it will be easier to string onto the skewers)
1 tablespoon dried oregano
1/2 cup olive oil
1 tablespoon red wine or Jerez vinegar
Drop of balsamic vinegar
Salt and pepper
Now for the twist…
1. Once vegetables are chopped, assemble the vegetables and cheese onto skewers, leaving about one inch empty at the bottom. Repeat.
2. To make the dressing, mix dried oregano, olive oil and vinegars together.
3. Drizzle over salad kebabs. Season with salt and pepper.
Adena Lazowski is founder of the charming food blog, Lace and Lemon Drops. A bona fide domestic goddess, she loves her sea-blue KitchenAid mixer, big bowls of pasta, and most of all, preparing food for family and friends.