Description
Greek Cucumber Cups are fresh, colorful, and irresistible bite-sized appetizers! Crisp cucumber rounds are hollowed out and filled with creamy tzatziki, tangy feta, juicy cherry tomatoes, and briny olives. Perfect for parties, light lunches, or a healthy snack, they’re naturally low-carb, gluten-free, and guaranteed to impress.
Ingredients
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2 large cucumbers (English or Persian for less water)
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½ cup tzatziki sauce (store-bought or homemade)
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½ cup crumbled feta cheese
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½ cup diced cherry tomatoes
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¼ cup chopped Kalamata olives
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Fresh dill or parsley, for garnish
Instructions
1. Prepare the Cucumbers
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Wash and dry cucumbers. Slice into 1-inch thick rounds (about 20 pieces).
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If needed, trim a small slice from the bottom to create a flat base so cups stand upright.
2. Hollow the Cups
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Using a melon baller or small spoon, scoop out the seeds and some flesh, leaving a ¼-inch base.
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Optional: Lightly salt the cups and let sit 10 min on paper towels, then pat dry to reduce moisture.
3. Fill with Tzatziki
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Stir tzatziki and spoon about 1 tsp into each cucumber cup.
4. Add Toppings
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Sprinkle a mix of feta, diced tomatoes, and chopped olives over the tzatziki.
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Optionally, mix the toppings first for even distribution.
5. Garnish & Serve
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Top with fresh dill or parsley.
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Optional: Add a tiny drizzle of olive oil and a pinch of black pepper.
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Chill 15–30 min before serving for maximum refreshment.
Notes
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Make ahead: Prep cucumber cups, tzatziki, and toppings separately. Assemble 1–2 hours before serving.
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Avoid soggy cups: Use less watery cucumbers, pat tomatoes dry, and lightly salt cucumbers before filling.
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Substitutes: Hummus instead of tzatziki, capers instead of olives, or vegan yogurt + plant-based feta for a dairy-free version.
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Protein boost: Add chopped cooked shrimp or shredded chicken to the filling.
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Spicy kick: Sprinkle crushed red pepper flakes or add a small slice of pickled jalapeño on top.