These Stuffed Greek Cucumber Cups Appetizer are a fun twist on the classic Greek salad all in one neat bite! They take under 15 minutes and are an easy low carb, keto appetizer to serve at any party!
Greek Stuffed Cucumber Cups Appetizer With Feta Cheese
This recipe is nostalgic for me. Growing up, we had this salad on our table at every dinner. It is the epitome of a Greek meal.
So naturally, I wanted to create a bite sized version of it!
Mini cucumber cups stuffed with feta cheese, red pepper, onions and tossed in a light red wine vinegar dressing. A great appetizer that will satisfy vegetarians AND your serious meat-loving Greek friends! Plus it’s keto and low carb so they are super healthy no matter your diet!
What Type Of Cucumbers Should You Use For These Cups
There are a few different varieties of cucumbers so make sure you purchase the right kind! It makes a difference!!
Some have thicker skin which we DON’T want! And some have more seeds than others which isn’t as important because we will be scooping out the seeds anyway.
Here is a list of cucumbers that may help.
How To Make Cucumber Cups
First off, you need to buy English, European or Hothouse cucumbers shown here. You can find them at any food store! They are never as bitter as the others, have fewer seeds, and the skin is much more palatable so peeling is purely optional!
Once you have your cucumber, cut it into your cups. I suggest cutting them at least 1 1/2″ wide. You don’t want them too thin so you can’t fit your filling inside the cups.
Then stuff your filling inside your cup. I like it OVERFLOWING so the ratio of stuffing to cucumber is more like 1:1.
Add to your cucumber cups and serve cold!
Here are some other Greek appetizers you may like!
Roasted Baby Peppers Stuffed With Feta
Mini Caesar Salad Parmesan Cheese Cups
Stuffed Greek Cucumber Cups Appetizer
Stuffed Greek Cucumber Cups Appetizer
Ingredients
Filling
- 2 Japanese Cucumber
- 1/2 Cup Good Sweet Tomatoes ((small dice))
- 1/2 Cup Good Feta Cheese ((crumbled))
- 1/4 Cup Red Onion ((minced))
- 2 Tbsp Kalamata Olives ((small dice))
- 1/3 Cup Green Pepper (optional) ((small dice))
Dressing
- 1/4 Cup Good Olive Oil
- 3 Tbsp Red Wine Vinegar
- 1/2 Tsp Dried Oregano
- 2 Tsp Dijon Mustard
- 3/4 Tsp Garlic ((minced))
- Salt & Pepper ((to taste))
Instructions
- Whisk all dressing ingredients together in a bowl and let sit.
- Wash and cut cucumber into 2" pieces. Use a small tsp to scoop out a hole in the center nice and deep. Make sure to not go through the other side! Reserve the inside for the filling. (You can peel the outside if you prefer. I did a slight peel because I like the way it looks!)
- Chop up your reserved cucumber filling and add it to your olives, tomatoes, onion, peppers and feta in a medium bowl. Add your dressing to the veggies and toss.
- Add about a tbsp of Greek salad filling to each cup. You want to fill them up!
- Sprinkle with more oregano and drizzle with olive oil before serving!
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