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Mediterranean Cucumber Cups

by Elsa

Mediterranean Cucumber Cups 2

It seems like my schedule just keeps getting busier and busier.  With school functions, gymnastics meets, running a banquet hall and maintaining my home I try to carve out a little “me” time at least a couple times a month.

One of my favorite things to do is hanging out with my girlfriends over a bottle of wine and some good food.  We can just shoot the breeze for hours about every topic changing the subject midway through a conversation and then picking up right where we left off.  It’s usually a few weeks between our visits so we are never short on words.

I was invited to a friend’s house for an impromptu get-together a couple of weeks ago.  As always I asked what I could bring…she said an appetizer and wine of course.  Usually the appetizers at these get-togethers consist of fatty dips and cheese platters served with crackers, chips and bread.  They are usually high in calories and high in carbs and I almost always eat way too much.  I was bound and determined to bring something that was a little healthier but still delicious and of course pretty.  So the wheels in my head began to turn.  I really wanted to bring something that I wouldn’t feel as guilty eating but would still taste yummy.  I came up with this delicious cucumber finger food, Mediterranean Cucumber Cups.

Mediterranean Cucumber Cups 3

Cucumbers are the perfect low calorie, low carb vessel for just about anything but I was thinking of a tangy feta cheese filling with a little salad of olives, tomatoes and cucumber.  I just happened to have all of these ingredients in my pantry and refrigerator.

The dish was a huge hit with my girlfriends and was the first appetizer to go.  I’ll definitely keep this healthy treat on the shelf for the future.

Mediterranean Cucumber Cups

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 servings

Serving Size: 2 pieces


1 English cucumber
¼ cup sliced Kalamata olives
¼ cup chopped roasted red peppers or pimentos
¼ diced tomatoes
1 Tablespoon finely diced purple onion
¼ cup feta cheese crumbles
¼ cup softened cream cheese
2 teaspoons chopped fresh parsley
1/8 teaspoon dried oregano
Kosher salt and pepper

Step by Step

  1. Peel four strips down the cucumber. Cut the ends of the cucumber off and discard. Cut the cucumber into 16 equal pieces (about ¾ inch thick). Carefully carve seeds out of the center using a small melon baller or a small measuring spoon. Set aside
  2. Mix vegetables and herbs together in a small bowl and season with a pinch of salt and pepper. Remove 2 tablespoons of the vegetable mixture, finely chop and set aside.
  3. Mix the feta and cream cheeses together and add the 2 tablespoons of finely chopped vegetables. Combine the cheese and the veggies together.
  4. Divide mixture between the 16 cucumber cups. Place on a pretty serving plate and sprinkle the remaining vegetable mixture over the cucumbers. You may add a little more parsley, salt, pepper and a drizzle of olive oil if you choose before serving.


WWSP 1; Calories 47; Total Fat 3.8g; Saturated Fat 2.1g; Trans Fat 0.0g; Cholesterol 10mg; Sodium 101mg; Potassium 83mg; Total Carbohydrates 2.4g; Dietary Fiber 0.6g; Sugars 0.9g; Protein 1.5g

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