This is perfect for spring or summer. If you’re looking for a refreshing appetizer you can’t beat this quick and easy way to serve up a healthy, delicious and beautiful dish!
pico de gallo cucumber bites
16 cups (approx.)
This recipe is adapted from Rachel Ray’s Mediterranean Cucumber Cups. In our family the kids prefer pico de gallo. You can still add the olives and feta cheese as I did here for that Mediterranean flare, or substitute queso fresco and ditch the black olives for a more Mexican flavor.
1 medium finely chopped yellow bell pepper
1 small finely chopped red onion
1 medium finely chopped and seeded vine ripe tomato
¼ cup of crumbled queso fresco or feta cheese
¼ tablespoon dried oregano
¼ cup cilantro or parsley, chopped
juice of 1 lime
1 tbsp extra virgin olive oil
fresh ground black pepper
In a large bowl, mix together the onion, bell pepper, tomato, oregano, cheese, cilantro, lime juice and olive oil. Season with salt and pepper to taste. Set aside.
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 one into one-inch thick slices. Scoop out the center of each slice.
Scoop about one tablespoon of the salad mixture into the cucumber cups.
Garnish with additional cilantro and cheese.
⅛ cup black olives, pitted and chopped