 Stuffed Cucumber Tapas| 2 | hothouse cucumbers, peeled if desired | | 6 to 8 | sweet peppers, multi colors | | 1 | green onion | | 4 ounces | feta cheese, crumbles | | 12 | olives | | 3 tablespoons | extra virgin olive oil | | 1-1/2 tablespoons | red wine vinegar or sherry vinegar | | 1 tablespoons | fresh oregano, coarsely chopped | | 1/2 teaspoon | crushed pepper flakes, optional | | salt and pepper to taste |
Instructions
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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