Stuffed Cucumber Tapas

2hothouse cucumbers, peeled if desired
6 to 8sweet peppers, multi colors
1green onion
4 ouncesfeta cheese, crumbles
12 olives
3 tablespoonsextra virgin olive oil
1-1/2 tablespoonsred wine vinegar or sherry vinegar
1 tablespoonsfresh oregano, coarsely chopped
1/2 teaspooncrushed pepper flakes, optional
salt and pepper to taste


Slice 1 cucumber lengthwise into strips, should make between 8 and 10 long strips. Cut the strips in half. Cut 1/2 of a cucumber into disks, about 18-20. Wrap one strip half around the cucumber disks to create a cup. Secure strip closed with a toothpick or skewer.

Dice 1/2 of a cucumber, sweet peppers, onion and olives. In a mixing bowl whisk together olive oil, vinegar, oregano, pepper flakes, salt and pepper. Add diced vegetables and 2 ounces of the crumbled feta. Toss to combine. Let stand until ready to serve.

Fill each cucumber cup with a heaping tablespoon of pepper mixture. Sprinkle with remaining crumbled feta. Serve immediately.

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