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Monday, September 14, 2015

Stuffed Cucumber with Feta

When you're making appetizers, do you try to strike a balance between decadent (fried and cheesy) and relatively healthy?

Unfortunately, ho-hum crudités make me feel deprived, which only increases the chance that I'm going to put too many high-calorie appetizers on my plate!

These little cucumber bites are a nice balance between healthy and indulgent, and they're quick and easy to prepare!

Today's Playlist

  • "Run-Around"...Blues Traveler
  • "Hey Jealousy"...Gin Blossoms
  • "Sorry She's Mine"...The Small Faces
  • "By The Way"...Red Hot Chili Peppers
  • "Listen To Her Heart"...Tom Petty
  • "Got To Move"...Cake

Stuffed Cucumber with Feta
  • 1 English (cello-wrapped) cucumber*
  • 2 tablespoons feta cheese crumbles
  • 2 teaspoons fresh chopped oregano
  • 1 tablespoon olive oil
  • 1 teaspoon sherry vinegar
  • pinch EACH sea salt and pepper
*I prefer English cucumbers because they have fewer, smaller seeds and are usually unwaxed.   
 Any cucumbers can be substituted, just be sure the skin is unwaxed!

Gather your ingredients.

Slice the cucumber in half lengthwise.  Use a spoon (or a melon baller) to remove the seeds.

Chop the oregano.

Cut one of the cucumber halves in half.  Slice that half into long strips...

...and then dice the strips into 1/4- to 1/2-inch dice.

Place the diced cucumber into a small bowl.

Add the olive oil and vinegar...



...and salt & pepper.  Mix to combine, then carefully spoon the mixture into your hollowed-out cukes.

Like this.  If your cucumbers are not lying flat and you feel as if they will tip over, take a vegetable peeler and peel a long strip off of the bottom of the cucumber.  This will prevent it from tipping.

Slice the cucumber diagonally into 1-inch pieces.  These little stuffed cuke bites may be served immediately, or placed in your refrigerator until you are ready to serve them.


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