I’m glad to be back and fully recharged from a wonderful time in Mexico. Beautiful weather, good eats and many, many tacos. I assure you, a Mexican inspired post will follow soon.
Today’s recipe post is inspired by one my current favourite summer appetizers. These bite-sized cucumber cups are simple to make, fresh tasting and perfect for a party (or in my case, yesterday’s snack). Here’s the how-to:
Greek style cucumber cups
INGREDIENTS
- 2 garden cucumbers, washed
- 1 cup cherry tomatoes, sliced in 4
- 1/3 cup feta cheese, crumbled
- 1/3 cup Kalamata olives, pitted and chopped
- 2 tablespoons good quality Extra virgin olive oil
- 1 teaspoon red wine vinegar
- 2 tablespoons fresh oregano, chopped
- Salt and pepper to taste
METHOD
1. Chop cucumbers into 2 inch pieces. With a spoon, hollow out each cucumber piece without piercing the bottom.
2. In a medium bowl, add remaining ingredients and stir to combine.
* I can’t stress this enough: when using olive oil in a raw preparation, it’s important to use the best quality you can get your hands on. It makes a world of a difference.
3. Fill cucumber cups, top with fresh oregano and serve!
Bon appétit!
What’s your go-to summer appetizer?
Kristen @ Swanky Dietitian says
This looks so refreshing!!! YUM!
I can’t wait to make it.
Glad you enjoyed your vacay! Can’t wait to hear about it!
Vanessa says
Thx Kristen! Let me know how they turn out!
Sophie says
Thank you for the great recipe! I made these as appetizers for my mom’s surprise party. They were perfect. Something to nosh on without spoiling your appetite.
Vanessa says
So glad you enjoyed them! I hope your mom also enjoyed her party 🙂