These Greek Cucumber Cups are a refreshing and flavorful appetizer that brings the vibrant taste of the Mediterranean to your table. With a crisp cucumber base filled with a zesty mix of tomatoes, olives, and feta, these bite-sized delights are perfect for any gathering.
These Greek Cucumber Cups have become a favorite in our household, especially during the warmer months. My husband loves the burst of fresh flavors, and our little ones enjoy the fun, edible “cups.” I first made these for a summer BBQ, and they were such a hit that now, no gathering is complete without them. Even on regular weeknights, they add a touch of Mediterranean flair to our dinner table, and they’re so easy to make that I often whip them up as a quick snack. The cool, crisp cucumber combined with the savory filling is a combination that never fails to bring smiles all around.
Why These Greek Cucumber Cups Are a Must-Try
- Fresh and Light: The crisp cucumber base offers a refreshing contrast to the savory, tangy filling of tomatoes, olives, and feta.
- Mediterranean Flavors: Packed with classic Mediterranean ingredients like kalamata olives, feta cheese, and fresh dill, these cucumber cups deliver a burst of flavor in every bite.
- Perfect for Entertaining: These bite-sized appetizers are easy to prepare and make a stunning addition to any party platter.
- Healthy and Delicious: Low in calories but high in flavor, these cucumber cups are a healthy choice for snacking or serving at gatherings.
Ingredients:
- 4 large cucumbers
- 1 pint (300g) cherry tomatoes, quartered
- 1/2 cup (75g) kalamata olives, chopped
- 1/2 cup (75g) crumbled feta cheese
- 2 tablespoons (8g) chopped dill, plus extra for garnish
- Juice of 1 lemon (about 2 tablespoons or 30ml)
- 1 clove garlic, finely minced
- 1 tablespoon (15ml) extra-virgin olive oil
- 1 teaspoon (2g) dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions:
- Prepare the Cucumbers: Cut the cucumbers into 3-inch (7.5 cm) pieces. Using a melon baller or small spoon, carefully scoop out the center of each cucumber piece to create a well, leaving the bottom intact.
- Make the Filling: In a large bowl, combine the quartered cherry tomatoes, chopped kalamata olives, crumbled feta cheese, and chopped dill. Add the lemon juice, minced garlic, olive oil, and oregano, then stir until well combined. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Assemble the Cucumber Cups: Spoon the salad mixture into the prepared cucumber wells, filling each cup generously.
- Garnish and Serve: Garnish the filled cucumber cups with additional dill if desired. Serve immediately and enjoy the refreshing, savory flavors.
Notes:
- Substitutions: You can substitute the feta cheese with goat cheese for a creamier texture, or use parsley instead of dill for a different flavor profile.
- Make-Ahead Tip: Prepare the filling in advance and store it in the refrigerator. Assemble the cucumber cups just before serving to keep them fresh and crisp.
- Serving Suggestion: These cucumber cups pair wonderfully with a glass of chilled white wine or as part of a Mediterranean-themed appetizer spread.
