Greek Cucumber Cups Recipe

Introduction

Greek Cucumber Cups are a refreshing and vibrant appetizer perfect for warm days or gatherings. Crisp cucumber shells filled with a flavorful mix of tomatoes, olives, feta, and herbs bring a fresh Mediterranean taste to your table.

Ingredients

• 4 large cucumbers
• 1 pint cherry tomatoes, quartered
• 1/2 cup kalamata olives, chopped
• 1/2 cup crumbled feta
• 2 tablespoons chopped dill, plus more for garnish
• 1 lemon, juiced
• 1 clove garlic, finely minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon oregano
• Kosher salt
• Freshly ground black pepper

Instructions

1. Step 1: Cut the cucumbers into 3-inch pieces. Using a melon baller or spoon, carefully hollow out each piece to create a well, leaving a sturdy shell to hold the filling.
2. Step 2: In a large bowl, combine the quartered cherry tomatoes, chopped kalamata olives, crumbled feta, chopped dill, lemon juice, minced garlic, olive oil, and oregano. Stir gently until all ingredients are well mixed. Season the mixture with kosher salt and freshly ground black pepper to taste.
3. Step 3: Spoon the salad mixture into the hollowed cucumber cups, filling them generously. Garnish each cup with additional dill if desired, and serve immediately for best freshness.

Tips & Variations

• For extra crunch, chill the cucumber cups before filling. You can also add finely diced red onion for a sharper flavor.
• Substitute kalamata olives with green olives for a milder taste or use vegan feta for a dairy-free option.
• Add a sprinkle of crushed red pepper flakes to the filling for a touch of heat.

Storage

Store any leftover cucumber cups in an airtight container in the refrigerator for up to 1 day. Because cucumbers release water, the cups are best eaten the same day for optimal crunch. Keep the salad mixture separate and fill cucumbers just before serving if preparing ahead. Reheating is not recommended.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the cucumber cups ahead of time?

It’s best to hollow out the cucumbers in advance but fill them shortly before serving to keep them crisp and prevent sogginess.

What can I use instead of feta?

You can substitute feta with goat cheese, cream cheese, or a vegan cheese alternative depending on your preference.

Greek Cucumber Cups Recipe

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★★★★★

4.9 from 55 reviews

These Greek Cucumber Cups are a refreshing and healthy appetizer featuring crisp cucumber boats filled with a zesty mixture of cherry tomatoes, kalamata olives, feta cheese, fresh dill, lemon juice, and garlic. Perfect for summer gatherings or light snacking, they offer classic Greek flavors in a fun and bite-sized presentation.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: Approximately 12–16 cucumber cups (depending on cucumber size) 1x
• Category: Appetizer
• Method: No-Cook
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cucumber Cups

• 4 large cucumbers

Filling

• 1 pint cherry tomatoes, quartered
• 1/2 cup kalamata olives, chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons chopped fresh dill, plus extra for garnish
• 1 lemon, juiced
• 1 clove garlic, finely minced
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Prepare the cucumber cups: Cut each cucumber into approximately 3-inch sections. Using a melon baller or a small spoon, carefully scoop out the center of each piece to create a hollow well, leaving enough flesh around the edges to maintain structure.
2. Mix the filling: In a large mixing bowl, combine the quartered cherry tomatoes, chopped kalamata olives, crumbled feta cheese, chopped dill, lemon juice, finely minced garlic, olive oil, and dried oregano. Stir gently until all ingredients are evenly incorporated. Season the mixture with kosher salt and freshly ground black pepper to your taste.
3. Fill the cucumber cups: Spoon the prepared tomato and olive mixture into the hollowed-out cucumbers, filling them generously. Garnish the filled cups with additional chopped fresh dill if desired.
4. Serve: Arrange the cucumber cups on a serving platter and serve immediately for the freshest flavor and crisp texture.

Notes

• For best results, use firm cucumbers that hold their shape well when hollowed out.
• You can prepare the filling in advance and refrigerate it to let the flavors meld before filling the cucumber cups.
• These cups are best served fresh but can be stored in the refrigerator for up to a few hours before serving.
• Feel free to add other Greek-inspired ingredients like diced red onion or fresh mint for extra flavor.
• This recipe is naturally vegetarian and can be made gluten-free.

Keywords: Greek cucumber cups, cucumber appetizer, Greek salad cups, no-cook appetizer, summer appetizers, healthy snacks, vegetarian appetizer