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cucumber boats with greek salad filling

Greek Salad Cucumber Boats

Course: Appetiser
Cuisine: Modern Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Crunchy, refreshing, nutritious and awesomely vegetarian and gluten-free, these Greek Salad Cucumber Boats make the perfect quick lunch or snack for summer days!
Print Recipe


  • 4 large cucumbers
  • 150 gr cherry tomatoes roughly chopped
  • 60 gr kalamata olives finely chopped
  • 1 small red onion finely sliced
  • 100 gr 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


  • 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.