Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cucumber Tapas 3.5 (116) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 4, 2020 Print Share Share Tweet Pin Email Servings: 4 This refreshing bite blends feta cheese and oregano with cucumber for a quick, make-ahead appetizer . Ingredients 2 cucumbers (about 1 pound each), peeled if waxy 2 tablespoons extra-virgin olive oil 1 teaspoon sherry vinegar 2 ounces feta cheese, diced ¼ teaspoon salt Pinch of freshly ground black pepper 1 tablespoon fresh oregano, leaves, coarsely chopped Directions 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. 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. 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. Print