Making these Mini Greek Salad Cups is incredibly straightforward and fun. The key is to prep your ingredients properly and assemble them just before serving to maintain freshness and prevent the phyllo or wonton cups from getting soggy. Here’s a step-by-step guide:

Step 1: Prepare the Vegetables

Begin by thoroughly washing all your vegetables. This is a crucial step to ensure your salad is clean and fresh. Pat the cucumber and tomatoes dry with a clean kitchen towel or paper towels.

Step 2: Dice the Vegetables

Now it’s time to dice your vegetables into small, bite-sized pieces. The size is important here because you want everything to fit neatly into the mini cups and be easy to eat in one or two bites.

• Cucumber: Slice the cucumber lengthwise, then cut each half into thin strips. Stack the strips and dice them into small cubes, about ¼ inch in size.
• Cherry Tomatoes: Halve or quarter the cherry tomatoes depending on their size. If they are very small, halving them might suffice; for larger ones, quartering is better.
• Red Onion: Peel the red onion and finely dice it. If you find red onion too strong, you can soak the diced onion in cold water for about 10 minutes, then drain and pat dry. This will mellow out its sharpness.

Step 3: Prepare the Olives and Feta

• Kalamata Olives: If using pitted olives, simply halve or quarter them, depending on their size. If you are using olives with pits, carefully remove the pits and then halve or quarter the olive flesh.
• Feta Cheese: If you are using block feta, crumble it into small pieces. You can use your fingers or a fork to do this. Aim for crumbles that are roughly the same size as your diced vegetables.

Step 4: Chop the Parsley

Wash and thoroughly dry the fresh parsley. Remove the thick stems and finely chop the parsley leaves. Fresh herbs add a significant burst of flavor, so don’t skimp on the parsley.

Step 5: Make the Greek Salad Dressing

In a small bowl, whisk together the olive oil, fresh lemon juice, dried oregano, salt, and black pepper. Start with a ratio of about 3 parts olive oil to 1 part lemon juice, but adjust to your taste. Taste and adjust the seasonings as needed. You may want to add a pinch more salt or a squeeze more lemon juice depending on your preference. Whisk until the dressing is emulsified and slightly thickened.

Step 6: Combine the Salad Ingredients

In a medium-sized bowl, gently combine the diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta cheese. Sprinkle the chopped fresh parsley over the top.

Step 7: Dress the Salad (Just Before Serving)

This is a crucial step. Do not dress the salad too far in advance. Dress it just before you are ready to assemble and serve the mini cups. Pour the Greek salad dressing over the vegetable mixture and gently toss everything together until the salad is evenly coated. Dressing the salad too early can cause the vegetables to become soggy and the feta to lose some of its texture.

Step 8: Assemble the Mini Greek Salad Cups

Now, it’s time to assemble your Mini Greek Salad Cups.

• Phyllo Shells or Wonton Cups: Arrange the mini phyllo shells or wonton cups on a serving platter.
• Fill the Cups: Using a small spoon, carefully fill each mini cup with the dressed Greek salad mixture. Don’t overfill them, as you want them to be easy to handle and eat in one or two bites. A slightly rounded spoonful per cup is usually perfect.
• Garnish (Optional): For an extra touch of visual appeal, you can garnish each mini cup with a tiny sprig of fresh parsley, a sliver of Kalamata olive, or a small piece of crumbled feta on top.

Step 9: Serve Immediately

For the best taste and texture, serve the Mini Greek Salad Cups immediately after assembling. If you need to prepare them slightly ahead of time (within an hour or so), keep the undressed salad mixture and the dressing separate in the refrigerator. Dress and assemble just before serving.