Ingredients
Scale
- 2 large English cucumbers (hothouse cucumbers)
- 1/2 cup cherry tomatoes, finely diced
- 1/4 cup Kalamata olives, pitted and chopped
- 1/4 cup red onion, very finely minced
- 1/4 cup crumbled feta cheese
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Wash the cucumbers thoroughly. Peel them in a striped pattern for a decorative look, or leave the skin on for extra crunch. Slice the cucumbers into rounds that are about 1 inch thick.
- Use a small melon baller or a teaspoon to gently scoop out the center of each cucumber slice. Be careful not to go all the way through the bottom, as you want to create a sturdy cup to hold the filling.
- In a medium mixing bowl, combine the diced tomatoes, chopped olives, minced red onion, and crumbled feta cheese. Toss in the fresh parsley and dried oregano to distribute the herbs evenly.
- Drizzle the olive oil and lemon juice over the tomato and feta mixture. Season with a small pinch of salt and pepper. Stir gently so you do not break up the feta too much.
- Carefully spoon the Mediterranean filling into each prepared cucumber cup. Press down slightly so the filling stays in place. Serve immediately or chill for a short time before serving.
- Cook Time: 20 minutes
- Diet: Low-Carb, Gluten-Free, Vegetarian