I’m glad to be back and fully recharged from a wonderful time in Mexico. Beautiful weather, good eats and many, many tacos. I assure you, a Mexican inspired post will follow soon.

Today’s recipe post is inspired by one my current favourite summer appetizers. These bite-sized cucumber cups are simple to make, fresh tasting and perfect for a party (or in my case, yesterday’s snack). Here’s the how-to:

 

Greek style cucumber cups

INGREDIENTS

• 2 garden cucumbers, washed
• 1 cup cherry tomatoes, sliced in 4
• 1/3 cup feta cheese, crumbled
• 1/3 cup Kalamata olives, pitted and chopped
• 2 tablespoons good quality Extra virgin olive oil
• 1 teaspoon red wine vinegar
• 2 tablespoons fresh oregano, chopped
• Salt and pepper to taste

METHOD

1. Chop cucumbers into 2 inch pieces. With a spoon, hollow out each cucumber piece without piercing the bottom.

2. In a medium bowl, add remaining ingredients and stir to combine.

* I can’t stress this enough: when using olive oil in a raw preparation, it’s important to use the best quality you can get your hands on. It makes a world of a difference.

 

3. Fill cucumber cups, top with fresh oregano and serve!

Bon appétit!

 

What’s your go-to summer appetizer?