Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Cucumber Tapas 3.5 (116) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 4, 2020 Print Rate It 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. Rate it Print