Greek Salad Cucumber Boats
Prep time
Total time
Crunchy, refreshing, nutritious and awesomely vegetarian and gluten-free, these Greek Salad Cucumber Boats make the perfect quick lunch or snack for summer days!
Recipe type: Appetiser
Cuisine: Modern Greek
Serves: 4
  • 4 large cucumbers
  • 150gr cherry tomatoes, roughly chopped
  • 60gr kalamata olives, finely chopped
  • 1 small red onion, finely sliced
  • 100gr feta cheese, finely crumbled
  • 1 tsp freshly dried oregano
  • handful of basil (or mint) leaves, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp Greek yogurt (or tzatziki sauce)
  1. Peel most of the skin from the cucumbers (optional).
  2. Cut cucumbers in half lengthwise, then remove seeds using a small spoon. Set aside.
  3. In a medium bowl, mix in chopped tomatoes, olives, onion, oregano, basil leaves and crumbled feta cheese. Season with a glug of olive oil and salt and pepper to taste.
  4. Spread a little Greek yogurt (or tzatziki sauce) over each cucumber boat, then spoon the Greek salad mixture into the boats and serve.
Recipe by The Petite Cook at