Ingredients
Scale
- 3 large English Cucumbers: (Approx. 10–12 inches long) These are ideal due to their thin skin, minimal seeds, and straight shape, making perfect “boats.” Wash them thoroughly before use.
- 1 cup Cherry Tomatoes: (Approx. 150g) Halved or quartered depending on size. They add bursts of sweetness and vibrant colour. Grape tomatoes work well too.
- 1/2 cup Kalamata Olives: (Approx. 75g) Pitted and roughly chopped. Their distinctive salty, briny flavour is essential for that classic Greek taste.
- 1/2 cup Crumbled Feta Cheese: (Approx. 75g) Use good quality feta, preferably packed in brine, for the best creamy texture and tangy flavour.
- 1/4 cup Red Onion: (Approx. 40g) Finely chopped. Adds a pungent kick and sharp contrast to the other ingredients. Soak in cold water for 10 minutes to mellow the flavour if preferred.
- 1/4 cup Fresh Dill: Chopped. Provides a distinctively fresh, slightly tangy, grassy flavour common in Greek cuisine.
- 1/4 cup Fresh Parsley: Chopped. Adds a bright, clean, peppery note. Flat-leaf parsley is generally preferred for its robust flavour.
- 2 tablespoons Extra Virgin Olive Oil: The backbone of the dressing, providing richness and fruity notes. Choose a good quality oil for the best taste.
- 1 tablespoon Fresh Lemon Juice: Adds essential brightness and acidity to cut through the richness of the oil and feta.
- 1/2 teaspoon Dried Oregano: A hallmark herb in Greek cooking, adding a pungent, earthy flavour.
- Salt and Black Pepper: To taste. Remember feta and olives are already salty, so season cautiously and adjust at the end.
Instructions
- Prepare the Cucumbers: Wash the English cucumbers thoroughly. Trim off both ends. Slice each cucumber in half lengthwise. Using a small spoon or a melon baller, gently scoop out the seeds and some of the flesh from the centre of each cucumber half, leaving a sturdy border about ¼ to ½ inch thick all around to create a boat shape. Be careful not to scoop too deep or puncture the skin. Pat the insides of the cucumber boats dry with a paper towel to prevent the filling from becoming watery.
- Prepare the Filling Base: In a medium-sized mixing bowl, combine the halved or quartered cherry tomatoes, chopped Kalamata olives, finely chopped red onion, and crumbled feta cheese. Gently toss these ingredients together.
- Add Fresh Herbs: Add the chopped fresh dill and chopped fresh parsley to the bowl with the other filling ingredients. Give it another gentle mix to distribute the herbs evenly. The aroma should start to become wonderfully fresh and inviting at this stage.
- Make the Dressing: In a small, separate bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, and dried oregano. Continue whisking until the oil and lemon juice are emulsified, meaning they have combined into a slightly thickened, uniform dressing.
- Combine Filling and Dressing: Pour the prepared lemon-herb dressing over the tomato, olive, feta, and herb mixture in the medium bowl. Gently fold everything together until the ingredients are evenly coated with the dressing. Avoid overmixing, which can break down the feta too much.
- Season the Filling: Taste the Greek filling mixture. Add salt and freshly ground black pepper according to your preference. Remember that the Kalamata olives and feta cheese contribute significant saltiness, so start with a small amount of added salt and adjust as needed. Mix gently one last time.
- Chill the Filling (Optional but Recommended for Storage): For the best flavour melding and for the “Stored” aspect of this recipe, cover the bowl containing the Greek filling tightly with plastic wrap or transfer it to an airtight container. Refrigerate for at least 30 minutes, or ideally for 1-2 hours. This allows the flavours to meld beautifully. You can store the filling prepared up to this point for 2-3 days in the refrigerator.
- Store the Cucumber Boats (Optional): If preparing ahead, you can store the hollowed-out cucumber boats separately. Place them cut-side down on a plate lined with paper towels to absorb excess moisture. Cover loosely with plastic wrap or place in a large airtight container. Store in the refrigerator for up to 24 hours. Pat them dry again just before filling.
- Assemble the Boats: When ready to serve (or just before final storage if making completely ahead), take the chilled Greek filling from the refrigerator and give it a quick stir. Carefully spoon the filling mixture into the hollowed-out cucumber boats. Fill them generously, mounding the filling slightly.
- Serve or Store: Serve the Greek Cucumber Boats immediately for the best crisp texture. Alternatively, if you need to store the assembled boats for a short period (e.g., 1-2 hours before a party), arrange them in a single layer in an airtight container and refrigerate. Note that the cucumbers may soften slightly upon prolonged storage once filled.
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Carbohydrates: 10g