Best Mediterranean Cucumber Cups Recipes

MEDITERRANEAN CUCUMBER CUPS

Mediterranean Cucumber Cups image

Make and share this Mediterranean Cucumber Cups recipe from Food.com.

Provided by CookingONTheSide

Categories Onions

Time 30m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

1 small red onion, finely chopped
1 red bell pepper, finely chopped
1 vine ripe tomatoes, 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

Steps:

In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and olive oil.
Season with salt and pepper, and reserve.
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber.
Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces.
Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!

Nutrition Facts : Calories 115.5, Fat 8.1, SaturatedFat 2, Cholesterol 6.7, Sodium 150.5, Carbohydrate 10.4, Fiber 2.2, Sugar 4.9, Protein 2.7

MEDITERRANEAN CUCUMBER CUPS

MEDITERRANEAN CUCUMBER CUPS image

Categories Vegetable Appetizer

Yield 15

Number Of Ingredients 11

Ingredients

2 cucumbers
1/2 small red onion, finely chopped
1/2 red bell pepper, finely chopped
1 vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
1/4 tablespoon dried oregano
1/8 cup fresh feta, crumbled
1/4 cup parsley, chopped
Juice of 1 lemon plus 1/2 tablespoon zest
1 tablespoon extra virgin olive oil
Salt and ground black pepper

Steps:

In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste. Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh. Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.

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