Mediterranean Cucumber Cups

Mediterranean Cucumber Cups Recipe

Hello, foodie friends! Today, I’m guest posting for Jen of the adorable, creative and always tasty blog, The Three Little Piglets! She and I share similar passions for easy, budget friendly and enjoyable food, and I think you’ll really like what she brings to the table.


To get the recipe for my fresh and flavorful Mediterranean Cucumber Cups, click below or visit my guest post at Jen’s blog here. These little cuties stuffed with a Greek-salad style mixture make for a very tasty party treat and a healthy spin on traditional finger foods. They’re also plenty easy and quick to whip up for a springtime party!

Cucumber Cup Appetizers

It’s also time to announce the four giveaway winners of last Friday’s Sokenbicha giveaway! Untitled[2]

Sandra @ Sandra’s Easy Cooking
Ashley @ Kitchen Meets Girl
Katie @ Epicurean Mom

Congratulations, ladies, and thank you so much to everyone who took the time to enter!

Have a happy Monday and a nice week, everyone!

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

Print Recipe

Mediterranean Cucumber Cups

Yield: About 15 Cucumber Cups


2 cucumbers

1/2 small red onion, finely chopped

1/2 red bell pepper, finely chopped

1 vine ripe tomato, seeded and finely chopped

1/8 cup black olives, pitted and chopped

1/4 tablespoon dried oregano

1/8 cup fresh feta, crumbled

1/4 cup parsley, chopped

Juice of 1 lemon plus 1/2 tablespoon zest

1 tablespoon extra virgin olive oil

Salt and ground black pepper


In a large mixing bowl, mix together the onion, bell pepper, tomato, olives, oregano, feta, parsley, lemon juice and zest, and olive oil. Season with salt and pepper, to taste.

Peel the cucumbers partially, leaving thin strips of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into 1-inch thick slices. Scoop out the center of each slice with a melon baller, leaving a shell of flesh.

Scoop about 1 tablespoon of the Mediterranean salad into the cucumber cups. Garnish with additional parsley and feta, if desired.


Adapted from Rachael Ray