Greek Salad Cucumber Boats
Crunchy, refreshing, nutritious and awesomely vegetarian and gluten-free, these Greek Salad Cucumber Boats make the perfect quick lunch or snack for summer days!
Serving: 4
Ingredients
- 4 large cucumbers
- 150 g cherry tomatoes, roughly chopped
- 60 g kalamata olives, finely chopped
- 1 small red onion, finely sliced
- 100 g feta cheese, finely crumbled
- 1 teaspoon freshly dried oregano
- handful of basil, or mint leaves, finely chopped
- 2 tablespoon extra-virgin olive oil
- 3 tablespoon Greek yogurt, or tzatziki sauce
Instructions
- Peel most of the skin from the cucumbers (optional).
- Cut cucumbers in half lengthwise, then remove seeds using a small spoon. Set aside.
- 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.
- Spread a little Greek yogurt (or tzatziki sauce) over each cucumber boat, then spoon the Greek salad mixture into the boats and serve.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.