New This Month

Cucumber Tapas


This quick, refreshing bite blends feta cheese and oregano with cucumber.

  • Servings: 4

Source: Martha Stewart Living, July/August 1995


  • 2 cucumbers (about 1 pound each), peeled if waxy
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon sherry vinegar
  • 2 ounces feta cheese, diced
  • 1/4 teaspoon salt
  • Pinch of freshly ground black pepper
  • 1 tablespoon fresh oregano, leaves, coarsely chopped


  1. Slice cucumbers lengthwise, and remove seeds. Cut 1 cucumber half into 1/4-inch dice, and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine. Add oregano, and toss again.

  2. Use a vegetable peeler to remove 1 or 2 long strips of peel (if cucumbers are already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit without tipping. Divide cucumber-and-feta mixture among them.

  3. Slice cucumbers on a slight diagonal into 1 1/2-inch sections, and serve immediately.

Cook's Notes

If possible, use English cucumbers. They have fewer seeds and are usually not waxed.

Reviews Add a comment

  • Trisha Cloud
    15 JUL, 2013
    Thank you for sharing this recipe, I love it and I will definitely going to do it again. Love to serve this one to my love ones. Thank you again. Hope you can post more essay about this recipe.