Love Greek Salad? Try this small-portioned serving with cucumber balls. The tomatoes, feta, pepperoncini, and Kalamata olives are in the party too!
Once in a while I clean out my kitchen drawers and find some goodies in there that I forgot that I had. I know that I should be cleaning them out more often, but I’m a hoarder and don’t really like to clean, period.
Usually, these cleaning “binges” are brought on by not being able to close the drawer because there is too much stuff in them, or in the search for a specific tool that I know I have, but either forgot which drawer I put it in, or there are too many other tools covering it.
My most recent hunt was for my melon-baller. Certainly an underutilized tool in my book. They make the cutest fruit salads but I have never used it for anything else.
Spurred on my a recent cooking show I watched where a bartender used a miniature one to make a garnish, I went on the hunt for mine. Not sure what I was going to carve with it, I opened my fridge and looked at what I had.
All the ingredients for a cucumber and tomato salad that I was going to serve for watching football grabbed my attention, really just the cucumbers spoke to me. Tomatoes wouldn’t hold up under that kind of man-handling, so it was up to the cucumbers.
Not sure what I was going to carve with it, I opened my fridge and looked at what I had. All the ingredients for a cucumber and tomato salad that I was going to serve for watching football grabbed my attention, really just the cucumbers spoke to me. Tomatoes wouldn’t hold up under that kind of manhandling, so it was up to the cucumbers.
I peeled them and went to work, not knowing if the flesh was thick enough before hitting the inner seeds. Turns out I was fretting for nothing. The cucumbers came out roughly the same size as my sweet grape tomatoes and made a perfectly sized bite! The sizes made it great for serving the salad and getting all the ingredients in a bite, and conducive for smaller plates! Right up my alley.
Dig out your melon-baller, I know it’s in the back of a drawer crying because it never gets picked for the game, and make this delicious and gorgeous salad! Great for football season snacking and tailgating!
If you want to make this Paleo friendly, just omit the cheese!
- 3 cucumbers
- 1- pint grape tomatoes
- 2 ounces feta cheese
- 1 red onion (, diced small)
- 1/2 jar kalamata olives
- A few leaves of fresh mint sliced thin
- 3 tablespoons red wine vinegar
- 1 tablespoon stone ground mustard
- 3 tablespoons olive oil
- 1 lemon
- salt and pepper
- pepperoncini for garnish
- Peel your cucumbers.
- Use your melon-baller to scoop out all the cucumber flesh. I turn my cucumber slightly between cuts to maximize the cucumber.
- Mix cucumbers, tomatoes, feta cheese, and onion in a bowl.
- In a separate mixing bowl mix the red wine vinegar, mustard, lemon, salt, and pepper.
- Mix together and taste to make sure it is to your liking.
- Whisk in the olive oil until emulsified.
- Toss the dressing with the cucumber mixture.
- Once all coated, toss in the feta, mint, and pepperoncini.
- Serve in ramekins or on skewers!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 97Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 6mgSodium: 215mgCarbohydrates: 7gFiber: 2gSugar: 4gProtein: 2g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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