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Greek salad stuffed cucumber cups: Submitted by: Natural Epicurean | Date Added: 13 Aug 2013
Listed in: Salad

1 English cucumber
1/4 cup cherry tomatoes, quarter
1 tablespoon parsley chopped
1 tablespoon olive oil
1/2 cup tofu feta
1/4 cup Kalamata olives, halved
1/2 small red onion, small dice
1 tablespoon oregano, chopped
1 tablespoon red wine vinegar

Cooking Instructions

Cut cucumbers into 3/4 to 1 inch slices. Use a melon ball scoop and hollow into the side of the cucumber to make a cup.
Mix together all of us, cherry tomatoes, red onions, parsley, oregano, olive oil, vinegar and tofu feta
scoop spoonful into prepared cups
serve immediately

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