Simple Easy Recipes with Step-by-Step Photos


Greek Cucumber Cups

I had some friends over for dinner and to watch the Opening Ceremonies of the Olympics last week.  I knew that I wanted to have a theme to the entire meal…I just wasn’t sure what.  First, I considered some British food (since the Olympics are in London), but there isn’t much that appeals to me from that cuisine.  After some careful contemplation, I figured out the *perfect* theme: Greek food (since the Olympics originated in Greece)!  I’ll get to the dinner in the next few posts.  I’m starting with the appetizer: Greek Cucumber Cups!

Originally, I planned on making a Greek bruschetta.  But, since it’s summer and bathing suit season, I wanted to cut out the unnecessary carbs.  Luckily, I remembered seeing a cucumber cup recipe on Pinterest.  I decided that would be the perfect vehicle for the bruschetta.  I decided to go with this recipe.  I think next time I will cut the cucumbers a little thinner.  It would be better if this was an appetizer you could pop right in your mouth.  (Once you took a bite of the cucumber, it got a little messy.  Still delicious though!)

I made the filling a few hours before I assembled the cucumber cups.  Make sure you dice everything up very finely…

  • Start by finely dicing 1/2 a red onion.
  • Finely chop a red pepper.
  • Chop up some kalamata olives.
  • Dice up some grape tomatoes.  (I used almost a whole pint.)
  • Chop up a handful of fresh parsley.

  • To review:
  • Place all veggies into a large bowl.
  • Add some feta cheese.
  • Add the zest from a lemon.
  • Squeeze in the juice from the lemon.
  • Add 1 tablespoon of EVOO.
  • Season with pepper.  (Between the kalamata olives and the feta, I don’t think you need any salt.)
  • Stir to combine everything.
  • Cover and refrigerate until ready to serve.

About 20 minutes before you want to serve, make and fill the cucumber cups…

  • Cut 3 cucumbers into 1 inch pieces.  (Once more, I will go smaller next time.)
  • Scoop out the seeds using a spoon or a melon baller.  (Be sure not to scoop everything out…you need some cucumber on the bottom so you can fill the cups!)
  • Fill each cup with about a tablespoon or so of the filling.

My math really worked out well.  I had just enough filling to fill every cup.  (In all, I made 29 cups.)  They were a hit too.  And, they looked great on my American flag platter…perfect for the Olympics!  GO USA!



I'm a middle school math teacher by day and a total food enthusiast by night.

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