Cucumber cups

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JC32
JC32 @jjluvsongs
Guelph Ontario
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Ingredients

20 mins
8 servings
  1. 2english cucuber
  2. 1large hot house tomato, chopped
  3. 1/4 cupred onion chopped
  4. 2 tbspchopped english cucumber with the skins on
  5. 1/4 cupFeta cheese, crumbled
  6. 5large kalamata olives pited and chopped
  7. 1 cloveGarlic, finely chopped
  8. 1 tspfresh chopped oregano
  9. 2 1/2 tbspolive oil, extra virgin
  10. 1 1/2 tbspfresh lemon juice
  11. Salt and fresh black pepper
  12. 5whole kalamata olives
  13. 5whole green olives

Cooking Instructions

20 mins
  1. 1

    In a large mixing bowl add, chopped tomato, onion, cucumber, feta and kalamata olives. Mix well.

  2. 2

    In another bowl add garlic, olive oil, lemon juice, oregano and salt and pepper. Whisk together then add to your mixture.

  3. 3

    Cut your two english cucumbers one inch wide. Take a melon baller and scoop out the insides. Make sure not to go through. Making a shot glass of sorts

  4. 4

    Next fill the cucumber cups with mixture and garnish with the remaining olives. Parsley is always good. Next drizzle olive oil over the plated food and serve chilled. They are nice paired with a dry white wine.

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Written by

JC32
JC32 @jjluvsongs
on
Guelph Ontario
I have always loved cooking. At a young age my love for this art began as I watched my grandmother cook and prepare meals for everyone in the house. I'm told she was the first female certified chef in ontario. From there, it was a culinary adventure every sunday in my house as i watched, and helped my parents make most of our meals that day. As an adult, I try to invent and create fresh and wholesome meals in my kitchen daily.
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