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  • Greek Salad Canapé

    Greek Salad Canapé

    Greek Salad Canapé

    Serves 4


    What You’ll Need:

    A Sharp Kitchen Knife

    A Grapefruit Knife or Spoon

    A Small Mixing Bowl

    A Small Bowl

    A Serving Platter



    1 11-Inch English Cucumber

    2 Medium Tomatoes (About 1/2 Pound)

    2 Minced Green Onions

    1/2 Tsp Minced Garlic (About 1 Clove)

    2 Ounces Crumbled Feta

    1/8 Tsp Dried Oregano

    Fresh Ground Pepper

    Pinch Sea Salt


    How To Put It Together:

    1) Slice the cucumber on the diagonal about 1/4 inch thick. Using a grapefruit spoon or knife, scoop out the seed portion of the slice, being careful not to pierce the bottom. Set the slices aside.
    2) Place a small bowl and a mixing bowl nearby on your work surface. Slice the tomatoes in half; hold a tomato half cut side down over a small bowl and gently squeeze out the seeds, helping the process along with your finger as necessary. Repeat with the other three halves.
    3) Chop the tomatoes finely; add them to the mixing bowl. Add the green onions, minced garlic, feta, dried oregano, fresh ground pepper and sea salt. Stir until well combined.
    4) Using the grapefruit spoon, scoop a spoonful of filling into each cucumber slice, patting the filling down with the curved side of the spoon; place on a serving platter. Arrange the canapés in a decorative fashion.
    5) Serve and enjoy!

    Nina’s Tasty Tip:

    This filling can be used in endive or romaine leaves for a new twist.



    44 Calories
    2 grams of Protein
    5 grams of Total Carbohydrates
    3 grams of Sugar
    1 gram of Fiber
    2 grams of Total Fat
    1 grams of Saturated Fat
    0 grams of Trans Fat
    8 mg of Cholesterol
    108 mg of Sodium
    26% RDA Vitamin K
    15% RDA Vitamin C
    12% RDA Vitamin A
    7% RDA Riboflavin
    6% RDA Vitamin B6
    6% RDA Calcium
    6% RDA Manganese
    6% RDA Potassium
    6% RDA Phosphorus
    • Glycemic load: 2

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