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Gretchen’s Cookbook - Cucumber Tapa recipe
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Cucumber Tapa

Greek Appetizers recipes

Ingredients:
2 European hothouse cucumbers (the long kind that have fewer seeds), peeled if waxy 2 Tbsp. extra-virgin olive oil 1 tsp. sherry vinegar 2 oz. feta cheese, diced 1/4 tsp. salt Pinch of freshly-ground black pepper 1 Tbsp. fresh oregano leaves, coarsely chopped
Directions:
Slice cucumbers lengthwise and remove seeds. Cut 1 cucumber half into 1/4-inch dice and transfer to a small bowl. Add olive oil, vinegar, feta cheese, salt, and pepper. Toss well. Add oregano and toss again. Using a vegetable peeler, remove 1 or 2 long strips of peel (if already peeled, remove a strip of flesh) from the underside of each cucumber half so they will sit up straight without tipping. Divide the cucumber-feta mixture amoung the cucumbers and fill. Slice cucumbers on a slight diagonal into 1.5 inch sections and serve immediately. Enjoy!! -Diana
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