Name: No-Bake Greek Salad Cucumber Cups
Ingredients: English Cucumbers: 2 large. These are ideal due to their thin, tender skin, minimal seeds, and straight shape, which makes for perfect, uniform cups.; Cherry or Grape Tomatoes: 1 cup, finely diced. These provide a burst of sweetness and a beautiful splash of color to the filling.; Kalamata Olives: ½ cup, pitted and finely chopped. Their deep, briny, and fruity flavor is a cornerstone of any authentic Greek salad.; Red Onion: ¼ cup, very finely minced. A small amount adds a sharp, pungent bite that cuts through the richness of the cheese and oil.; Feta Cheese: ¾ cup, crumbled. For the best flavor and texture, opt for a block of feta stored in brine and crumble it yourself.; Fresh Dill: 2 tablespoons, chopped. This herb brings a fresh, slightly tangy, and aromatic quality that brightens the entire dish.; Extra Virgin Olive Oil: 3 tablespoons. A high-quality olive oil acts as the base for the dressing, adding richness and a peppery finish.; Fresh Lemon Juice: 1 tablespoon. This provides the essential acidity and zest that makes the flavors pop.; Dried Oregano: ½ teaspoon. A classic Greek herb that adds a layer of earthy, peppery warmth.; Black Pepper: ¼ teaspoon, freshly ground. To add a final touch of spice and seasoning.; Sea Salt: A pinch, to taste. Use sparingly, as the feta and olives are already quite salty.

Ingredients

English Cucumbers: 2 large. These are ideal due to their thin, tender skin, minimal seeds, and straight shape, which makes for perfect, uniform cups.
Cherry or Grape Tomatoes: 1 cup, finely diced. These provide a burst of sweetness and a beautiful splash of color to the filling.
Kalamata Olives: ½ cup, pitted and finely chopped. Their deep, briny, and fruity flavor is a cornerstone of any authentic Greek salad.
Red Onion: ¼ cup, very finely minced. A small amount adds a sharp, pungent bite that cuts through the richness of the cheese and oil.
Feta Cheese: ¾ cup, crumbled. For the best flavor and texture, opt for a block of feta stored in brine and crumble it yourself.
Fresh Dill: 2 tablespoons, chopped. This herb brings a fresh, slightly tangy, and aromatic quality that brightens the entire dish.
Extra Virgin Olive Oil: 3 tablespoons. A high-quality olive oil acts as the base for the dressing, adding richness and a peppery finish.
Fresh Lemon Juice: 1 tablespoon. This provides the essential acidity and zest that makes the flavors pop.
Dried Oregano: ½ teaspoon. A classic Greek herb that adds a layer of earthy, peppery warmth.
Black Pepper: ¼ teaspoon, freshly ground. To add a final touch of spice and seasoning.
Sea Salt: A pinch, to taste. Use sparingly, as the feta and olives are already quite salty.

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Instructions

Prepare the Cucumber Cups: Start by thoroughly washing and drying the English cucumbers. Since the skin is thin and edible, there’s no need to peel them. Trim off both ends. Slice the cucumbers into thick, uniform rounds, about 1 to 1.5 inches thick. This thickness is crucial to ensure they are sturdy enough to hold the filling without breaking.
Hollow Out the Slices: Arrange the cucumber slices on a cutting board or baking sheet. Using a small melon baller or a ¼ teaspoon measuring spoon, carefully scoop out the center of each cucumber slice, leaving a solid base and a sturdy wall around the edge. Be careful not to scoop all the way through to the bottom. This creates the “cup” that will hold the delicious Greek salad filling. If you wish, you can lightly salt the inside of the cups and let them sit for a few minutes to draw out excess water, then pat them dry with a paper towel. This step helps prevent a watery final product.
Dice the Filling Ingredients: The key to a perfect filling is a small, consistent dice that allows a little bit of every ingredient in each bite. Finely dice the cherry tomatoes, making sure to remove the seeds if they seem overly wet. Finely chop the pitted Kalamata olives. Mince the red onion as finely as possible to ensure its flavor is present but not overpowering. Chop the fresh dill.
Create the Greek Salad Mixture: In a medium-sized mixing bowl, combine the diced tomatoes, chopped olives, minced red onion, and crumbled feta cheese. Add the chopped fresh dill and gently toss the ingredients together until they are well distributed. Be gentle during this step to avoid mashing the feta cheese into a paste; you want to maintain its crumbly texture.
Whisk the Dressing: In a separate small bowl or liquid measuring cup, prepare the dressing. Whisk together the extra virgin olive oil, fresh lemon juice, dried oregano, and freshly ground black pepper. Whisk vigorously for about 30 seconds until the oil and lemon juice have emulsified, meaning they have combined into a slightly thickened, cohesive dressing. Taste the dressing and add a small pinch of salt if needed, keeping in mind the saltiness of the feta and olives.
Combine Filling and Dressing: Pour the prepared dressing over the Greek salad mixture in the medium bowl. Use a spatula or spoon to gently fold the dressing into the filling, ensuring every piece is lightly coated. Again, gentleness is key to preserving the texture of the ingredients.
Fill the Cucumber Cups: Using a small spoon, carefully fill each hollowed-out cucumber cup with the Greek salad mixture. You can mound the filling slightly on top for a generous and appealing look. Arrange the filled cups on your chosen serving platter as you go.
Garnish and Chill (Optional but Recommended): For a final touch of elegance, garnish the filled cucumber cups with an extra sprinkle of chopped dill, a tiny piece of feta, or a very small wedge of a Kalamata olive. For the best flavor, cover the platter with plastic wrap and chill in the refrigerator for at least 15-30 minutes. This allows the flavors to meld together and ensures the cups are served refreshingly cool.

Nutrition

Serving Size: one normal portion
Calories: 85
Sodium: 200mg
Fat: 7g
Carbohydrates: 3g
Protein: 2g