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 such an easy cold appetizer to serve at any party!
Stuffed Cucumber Cups Appetizer
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!
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 Stuffed Cucumbers
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!
Pin this recipe for later by clicking the photo below!
Here are some other cold appetizers you may like!
Roasted Baby Peppers Stuffed With Feta
Easy Cold Spinach Dip With Cream Cheese
Stuffed Greek Cucumber Cups Appetizer
Stuffed Greek Cucumber Cups Appetizer
Ingredients
Filling
- 1 Japanese Cucumber
- 1/4 Cup Good Sweet Tomatoes ((small dice))
- 1/4 Cup Good Feta Cheese ((crumbled))
- 2 Tbsp Red Onion ((minced))
- 1 Tbsp Kalamata Olives ((small dice))
- 1/4 Cup Green Pepper (optional) ((small dice))
Dressing
- 3 Tbsp Good Olive Oil
- 2 Tbsp Red Wine Vinegar
- 1/4 Tsp Dried Oregano
- 1 Tsp Dijon Mustard
- 1/2 Tsp Garlic ((minced))
- 1 good pinch Sugar
- Salt & Pepper ((to taste))
- Reserved Cucumber
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!)
- Mix filling in bowl with (chopped up) reserved cucumber in a separate bowl.
- Add about a tbsp of filling to each cup.
- Sprinkle with more oregano if you prefer!
Recipe Notes
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