MEDITERRANEAN CUCUMBER CUPS
½ small red onion, finely chopped
½ red bell pepper, finely chopped
1 ipe tomato, seeded and finely chopped
1/8 cup black olives, pitted and chopped
¼ tbsp dried oregano
1/8 cup crumbled feta
¼ cup parsley chopped
Juice of 1 lemon
½ tbsp zest
1 tbsp extra virgin olive oil
Salt and ground black pepper
In a large mixing bowl, mix together oinion, tomatoes, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper to taste.
Peel cucumbers partially, leaving thin strips of skin down the entire length of the cucumber.
Trim die ends of the cucumbers and cut each cucumber into 2,5cm thick slices.
Scoop out the center of each slice with a melon baller, leaving a shell of flesh.
Scoop about 1 tablespoon of the salad into the cucumber cups. Garnish with additional parsley and feta, if desired.
Source: Fanie Pretorius