Thursday, August 22, 2013

Cucumber Cups with Tomato Feta Salad

This is such an adorable appetizer that is so simple to make and very versatile.  You can fill them with whatever salad inspires you.  I love this tomato feta salad because the balsamic vinegar brings the salad and cucumbers together perfectly!  Plus, they’re so easy to make that you’re sure to be the party host that is as cool as a cucumber! Get it?

Makes 16 cucumber cups

3 medium cucumbers, peeled* and 
      cut in ¾ -1 inch thick slices 
     (discard the ends)
¾ cup finely chopped grape tomatoes (½ pint)
1/3 cup crumbled feta cheese
¼ cup chopped parsley
1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar
½ teaspoon Italian seasoning
¼ teaspoon salt
1/8 teaspoon black pepper

       Use a melon baller or a small teaspoon measure to scoop out the seeds and middle flesh of each cucumber slice to form a cup (careful not to poke completely through the cucumber slice, so the cup can hold the salad).  Set cups aside.
       In a medium bowl, mix together grape tomatoes, feta, parsley, extra virgin olive oil, balsamic vinegar, Italian seasoning, salt and black pepper.
       Fill each cucumber cup with about 1 ½ teaspoons of the tomato feta salad.  Serve immediately.  Enjoy!

*For a more elegant presentation, when peeling the cucumbers leave little strips of peel every so often.  It makes for a very pretty plate!  

Lauren Marie’s Tips:
*Try to assemble these right before eating.  The cucumbers tend to get a little soft if they sit for too long.  If you want to serve them at a party, place the tomato and feta salad in a bowl and circle it with the cucumber cups.  Then, people can serve and eat as they please. 

*I like to use cucumbers that a long and skinny because they make for a more bite-sized cup.

No comments:

Post a Comment