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Picnic Salad Skewers

 Picnic Salad Skewers
"These make-ahead kabobs are a fun way to serve a chilled salad," says Iola Egle of McCook, Nebraska. A homemade vinaigrette complements the tender potatoes, crisp peppers, cherry tomatoes and sliced zucchini.
8 ServingsPrep: 15 min. + marinating Cook: 15 min.


  • 8 unpeeled small red potatoes
  • 8 fresh pearl onions
  • 1 tablespoon water
  • 1 medium sweet red pepper, cut into 1-inch pieces
  • 1 medium green pepper, cut into 1-inch pieces
  • 16 cherry tomatoes
  • 1 small zucchini, cut into 1/4-inch slices
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 ounces crumbled feta cheese, optional


  • Place potatoes in a saucepan and cover with water; bring to a boil.
  • Cook for 10-13 minutes or until tender; drain. Place onions and
  • water in a microwave-safe bowl. Cover and microwave on high for 1 to
  • 1-1/2 minutes or until crisp-tender; drain.
  • On metal or wooden skewers, alternately thread potatoes, onions,
  • peppers, tomatoes and zucchini. Place in a large shallow plastic
  • container or large resealable plastic bag.
  • In a bowl, whisk together the oil, vinegar, garlic, oregano, salt and

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Picnic Salad Skewers (continued)

Directions (continued)

  • pepper. Pour over vegetable skewers. Marinate for at least 1 hour,
  • turning frequently. Sprinkle with feta cheese if desired. Yield: 8
  • servings.