Recipe for: May Day Skewers with Olives and Cheese - photo 1
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Recipe for: May Day Skewers with Olives and Cheese

May Day Snacks 45 min Easy 6 wyświetleń ~17.34 PLN * - (0)
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Description

Skewers with olives and cheese are a light, colorful snack perfect for a May picnic or garden gathering. They consist of cubes of yellow cheese and feta cheese, green and black olives, crunchy cubes of country bread, fresh cucumber, and sweet pepper, drizzled with a simple dressing of oil and vinegar. The dish is visually striking (color contrast: yellow cheese, red pepper, green olives, and parsley), easy to serve, and convenient to eat while standing. Recommended as an appetizer or snack during the May holiday — it pairs well with cold beer, lemonade, or light wine. The recipe includes variations with capers or thin slices of aged ham for those looking to enhance the flavor.

Ingredients Used

Ingredients (14)

Servings:
4
  • Cheese 200 g
  • Feta cheese 100 g
  • Green olive 120 g
  • Black olive 60 g
  • Red bell pepper 0.8 szt. (~150 g)
  • Field cucumber 300 g
  • Country bread 150 g
  • Olive oil 30 ml
  • Balsamic vinegar 10 ml
  • 🌿 Przyprawy
  • Salt 2 g
  • Black pepper 2 szczypty (~1 g)
  • Basil 15 g
  • ✨ Opcjonalne
  • Capers 30 g
  • Dry-cured ham 120 g
💰 Szacowany koszt dania: ~17.34 PLN (4.33 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Wash the bell pepper and cucumber under running water. Dry the vegetables with a paper towel. Cut the bell pepper in half, remove the white parts and seeds, then slice it into strips about 1.5 cm wide. Cut the cucumber into slices about 3 mm thick. Take the yellow cheese and feta cheese out of the fridge 10 minutes earlier (easier to cut), then cut the yellow cheese into cubes about 1.5 cm on each side, and the feta cheese into slightly smaller cubes (1–1.2 cm), so they can easily be skewered.

Ingredients: Red bell pepper, Field cucumber, Cheese, Feta cheese
Use a sharp knife and a cutting board. The cheese cubes should be even so that the skewers sit well on the sticks. If the feta is in brine, drain it in a sieve for 5–10 minutes.

Bread Preparation

2

Cut the country bread into cubes about 2 cm on each side. Preheat the oven to 180°C or a dry skillet. Place the bread cubes on a baking sheet lined with parchment paper and put them in the oven for 8–10 minutes until golden and crispy. If using a skillet, sauté the cubes over medium heat for 6–8 minutes, stirring every 1–2 minutes until evenly browned.

Ingredients: country bread
The best is a baking tray or pan with a width of at least 24 cm. Well-dried bread will add texture; do not burn — if the cubes start to brown too quickly, reduce the temperature.

Dressing

3

In a small bowl, mix olive oil (30 g) with balsamic vinegar (10 ml). Add salt (2 g) and black pepper (1 g). Stir with a teaspoon for about 20–30 seconds until a smooth dressing forms. Taste and adjust the amount of salt — remember that feta is salty, so the dressing should be rather mild.

Ingredients: Olive oil, Balsamic vinegar, Salt, Black pepper
Use a small bowl and a fork or whisk. If the dressing is too sour, add a bit of honey (optional) — 5 g, to balance the flavor.

Assembly

4

Take a toothpick (or a short stick). Thread the ingredients onto the stick in the following sequence: a cube of bread → a cube of cheese → a green olive (or black) → a small piece of bell pepper broken in half → a slice of cucumber rolled up → a cube of feta cheese. Continue until you prepare all the skewers (about 20–24 pieces). Try to thread the ingredients tightly, but without crushing the cheese.

Ingredients: country bread, Cheese, green olive, black olive, Red bell pepper, Field cucumber, Feta cheese, capers, dry-cured ham
Use a nice tray to serve the skewers. If you don't have toothpicks, use thin skewers (cut to the appropriate length). Additionally, you can add a caper for a punch of flavor or wrap a slice of cured ham around a cube of cheese as a meaty variant.

Finishing

5

Arrange the skewers on a flat tray in even rows. Drizzle evenly with the prepared dressing (use about a teaspoon of dressing for 6–8 skewers). Sprinkle evenly with torn basil leaves (basil 15 g) just before serving to maintain freshness.

Ingredients: Basil, Olive oil, Balsamic vinegar
Use a manual spoon to drizzle the dressing evenly. Do not drizzle the skewers too early (more than 30 minutes before serving), as the bread may become soggy.

Serving

6

Serve the skewers on a tray with napkins. Offer small plates and an additional bowl with capers and possibly a bowl with thinly sliced cured ham on the side, so guests can choose their toppings. The skewers taste best at room temperature (after being taken out of the fridge for about 15–20 minutes).

Ingredients: capers, dry-cured ham
If you prepare the skewers in advance, store them in the refrigerator covered with plastic wrap for a maximum of 6 hours (without dressing), add the dressing just before serving.

Fun Fact

💡

Skewers have their roots in cuisine, where food on a stick was a convenient way to serve snacks at parties. In Poland, popular skewers combine local cheeses and pickles, merging tradition with a modern presentation.

Best for

Majówka Piknik Przyjęcie w ogrodzie

Tips

🍽️ Serving

Serve the skewers on a large, flat platter with additional bowls: one with capers, the other with thinly sliced cured ham. Make sure the skewers are at room temperature, as chilled cheese loses its aroma. Pair with a light sparkling drink or low-acidity white wine.

🥡 Storage

Store the skewers in the refrigerator for a maximum of 6 hours, preferably without drizzling with dressing (store the dressing separately). If the bread softens, you can gently toast them again for 3–4 minutes at 160°C to restore crispness (do not add dressing before reheating).

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