Ingredients:

  • 2 large English cucumbers (approx. 1 lb / 450g)
  • 1/2 tsp sea salt
  • 4 oz feta cheese, crumbled
  • 1/4 cup Greek yogurt, plain and thick
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 tbsp red onion, finely diced
  • 1/4 cup Kalamata olives, pitted and chopped
  • 1/4 cup cherry tomatoes, quartered
  • 1 tsp dried oregano
  • 1/4 tsp black pepper

Instructions:

  1. Slice the English cucumbers in half lengthwise.
  2. Using a small spoon or a melon baller, scoop out the watery seeds from the center to create a hollow trough.
  3. Sprinkle a pinch of salt inside the troughs, let sit for 5 minutes, then pat dry with paper towels.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, and olive oil until the mixture is velvety.
  5. Fold in the crumbled feta, diced red onion, chopped olives, quartered tomatoes, oregano, and black pepper until evenly coated.
  6. Spoon the Greek filling generously into the hollowed cucumbers, pressing down slightly to ensure there are no air gaps.
  7. Finish with an extra pinch of oregano or a drizzle of olive oil for a polished look.