Attractive, flavourful and always popular salad appetizers that can compliment many types of dinners and pot-lucks.
Mediterranean Cucumber Cups
Ingredients Makes: 20 to 24 cucumber cups Time: 45 minutes
2 large cucumbers
2 Tbsp red onion, finely chopped
1/2 bell pepper, finely chopped
15 cherry tomatoes, seeded and finely chopped
12 black olives, pitted and chopped
2 garlic cloves, finely grated
1/4 cup fresh parsley, de-stemmed and chopped
1/4 cup fresh feta, crumbled
1/4 tsp dried oregano
1 Tbsp lemon juice
1 Tbsp extra-virgin olive oil
sea salt and black pepper to taste
Prepare the cucumbers. Peel the cucumbers fully or with the option of leaving thin strips of skin going down the entire length of the cucumber for a more decorative appearance. Trim the ends of the cucumbers and then cut the cucumbers into 1-inch thick pieces. Scoop out the seedy center of each slice with a small spoon, leaving a thin lining on the bottom in order to form little bowls.
Prepare the Mediterranean stuffing and then combine ingredients. Finely chop the red onion and bell pepper, then transfer to a large mixing bowl. De-seed the tomatoes and also finely chop and add to the same bowl. Finely grate the garlic cloves. Pit the olives, slice and then quarter the pieces. De-stem the parsley and then chop and then transfer all to the bowl. Crumble in some rinsed feta, sprinkle in the oregano, sea salt and pepper; and then add the lemon juice and olive oil. Give the salad stuffing mixture a stir just until it is evenly mixed.
Scoop about 1 tablespoon of the Mediterranean salad mixture into each of the cucumber cups. Garnish with small additional pieces of parsley and feta, for best appearances if desired.
Storage. The Mediterranean cucumber cups keep well and can be made ahead of time and stored in a refrigerator for up to 12 hours, though they are best if eaten within a few days.
Recipe shared by: J. Marshall
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