Mediterranean Cucumber Cups |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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It's a Greek salad in a bite-sized snack. Recipe is from Rachael Ray. Ingredients:
1 small red onion, finely chopped |
1 red bell pepper, finely chopped |
1 vine ripe tomato, seeded and, finely chopped |
1/4 cup black olives, pitted and chopped |
1/2 tablespoon dried oregano |
1/4 cup fresh feta, crumbled |
1/2 cup parsley, chopped |
salt |
ground black pepper |
1 lemon, juice of, plus |
1/2 tablespoon lemon zest |
2 tablespoons extra virgin olive oil |
2 english cucumbers, seedless |
Directions:
1. In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil.
2. Season with salt and pepper, and reserve.
3. Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
4. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick - you should have about 20 pieces.
5. Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
6. Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!
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