Greek Salad Bites
  • 1 cup crumbled feta (4 ounces by weight)
  • 1/2 cup sour cream
  • 1/4 cup chopped parsley
  • 2 tbs. oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cloves minced garlic
  • 1/2 tsp. cracked black pepper
  • 1 1/2 medium cucumbers ( I used english)
  • 1/4 cup finely shredded fresh basil
  • 1/4 cup chopped kalamata olives
  1. In a small bowl stir together the cheese, sour cream, parsley, tomatoes, garlic, and pepper. Cover and chill for at least two hours.
  2. Bias-slice cukes into 1/4 inch slices.
  3. Spoon 1 1/2 tsp. cheese mixture onto each cuke slice.
  4. Arrange on serving platter.
  5. In a small bowl, stir together basil and olives. Spoon some of the mixture over each cuke slice. Serve immediately.
  6. NOTES: I mixed up the spread and sliced the cukes ahead of time, then prepared the basil/olive topping and assembled them right before serving. Oh, and I needed almost double the amount of topping.