Ingredients
- 3 tablespoon kalamata olives, chopped
- 1 tablespoon capers, chopped
- 1 teaspoon shallot, small dice
- 2 tablespoon red pepper, small dice
- 2 tablespoon greek feta, small dice
- 2 tablespoon parsley, chopped
- 1/2 tablespoon small clove garlic, made into paste
Preparation
Baking Directions:
All of the ingredients should be diced about the same size and small enough to fit into the cups.
Mix together feta, olives, capers, shallots, red pepper, parsley, garlic, and lemon zest.
Drizzle with a little olive oil and red wine vinegar.
Season with salt and pepper.
Prepare cucumber cups.
Peel cucumber and slice into ½ - ¾ inch slices.
Using a small melon baller, scoop out center of cucumber slice without going thru the other side making a cup.
Fill cucumber cups with filling and top with a small parsley leaf and serve.
