Greek Salad Cucumber Boats
User Reviews
4.8
18 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4
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Course
Appetizer
Greek Salad Cucumber Boats
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Crunchy, refreshing, nutritious and awesomely vegetarian and gluten-free, these Greek Salad Cucumber Boats make the perfect quick lunch or snack for summer days!
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Ingredients
- 4 cucumber large
- 150 g cherry tomato roughly chopped
- 60 g kalamata olives finely chopped
- 1 red onion finely sliced, small
- 100 g feta cheese finely crumbled
- 1 teaspoon oregano freshly dried
- basil or mint leaves, finely chopped, handful
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon Greek yogurt or tzatziki sauce
Instructions
- Peel most of the skin from the cucumbers (optional).
- Cut cucumbers in half lengthwise, then remove seeds using a small spoon. Set aside.
- In a medium bowl, mix in chopped tomatoes, olives, onion, oregano, basil leaves and crumbled feta cheese. Season with a glug of olive oil and salt and pepper to taste.
- Spread a little Greek yogurt (or tzatziki sauce) over each cucumber boat, then spoon the Greek salad mixture into the boats and serve.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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