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Mediterranean Cucumber Cups

by Elsa

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.

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

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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


  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.


Nutrition: 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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