Greek Salad Cucumber Bites

Looking for an easy and impressive appetizer? This is it! You can even make them ahead of time as there is no cooking involved with this recipe. Simply prepare and serve.

I like cucumbers because you can easily find local varieties at most grocery stores. This time around I found long English cucumbers grown in my hometown - Port Alberni, BC.

This recipe is from the January 2009 issue of Canadian Living.

• 2 English cucumbers
• 1/2 cup each finely diced sweet red and green pepper
• 1/3 cup crumbled feta cheese
• 1/4 cup finely diced red onion
• 1/4 cup finely diced black olives
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp Dijon mustard
• 1/4 tsp dried oregano
• pinch each salt and pepper

1. Using a vegetable peeler, peel off strips of cucumber skin lengthwise. Cut cucumbers crosswise into 3/4-inch slices. Use a melon baller or teaspoon to scoop out about 1 tsp (5 mL) pulp from centre of each slice, leaving base intact. 
2. Combine and stir together all remaining ingredients in a medium bowl.
3. Scoop a heaping tablespoon into each cucumber slice.