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Greek Salad Cucumber Boats
4.8 from 18 votes

Greek Salad Cucumber Boats

Crunchy, refreshing, nutritious and awesomely vegetarian and gluten-free, these Greek Salad Cucumber Boats make the perfect quick lunch or snack for summer days!

Prep Time
10 mins
Total Time
10 mins
Servings: 4
Course: Appetizer

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

    Cup of Yum
  1. Peel most of the skin from the cucumbers (optional).
  2. Cut cucumbers in half lengthwise, then remove seeds using a small spoon. Set aside.
  3. 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.
  4. Spread a little Greek yogurt (or tzatziki sauce) over each cucumber boat, then spoon the Greek salad mixture into the boats and serve.