Cooking Instructions
- 1
In a large mixing bowl add, chopped tomato, onion, cucumber, feta and kalamata olives. Mix well.
- 2
In another bowl add garlic, olive oil, lemon juice, oregano and salt and pepper. Whisk together then add to your mixture.
- 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
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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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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