Mediterranean Cucumber Cups



2 BC greenhouse Long English cucumbers
½ small red onion, finely chopped
½ BC greenhouse orange (or red) bell pepper, finely chopped
1 BC greenhouse vine ripe tomato, seeded and finely chopped
1/8 cup black olives, pitted & chopped
¼ tablespoon dried oregano
1/8 cup fresh feta, crumbled
¼ cup parsley, chopped
Juice of 1 lemon (plus ½ tablespoon zest)
1 tablespoon extra virgin olive oil

Salt & pepper to taste


Partially peel the cucumbers, leaving thin strips of skin going down the length of cucumber.  Cut into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh. Set aside.

In a large bowl, mix the remaining ingredients well.  Season with salt & pepper, to taste.

Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups.  Garnish with additional parsley and feta, if desired.

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