Mediterranean-Style Cucumber Boats
These Mediterranean-style cucumber boats are quick to prepare and full of bright, fresh flavors—perfect as a healthy snack, appetizer, or light lunch.
A great way to boost energy and enjoy seasonal produce.
It’s peak cucumber season. If you grow them at home, now’s the time to harvest crisp, refreshing cucumbers. If not, local farmers’ markets offer excellent, flavorful options throughout late summer.
I love garden-fresh cucumbers for their hydration, crunch, and clean taste.
Rachel’s tips
With just a few ingredients, quality matters. Use the freshest produce, good olive oil, and authentic feta for the best results.
Feta, traditionally made from sheep or goat milk, is a flavorful, nutrient-rich cheese that many people find easier to digest than cow’s milk cheeses.
Always use freshly squeezed lemon juice for the hummus—bottled lemon juice can taste metallic or overly acidic.
To get more juice from a lemon: press and roll it firmly on the counter before cutting. This softens the membranes and yields more juice when you squeeze.
Try that trick and see how it works!
6 servings
Ingredients
- 6 small cucumbers
- 1 cup cherry or grape tomatoes, quartered
- 1/2 cup pitted Greek olives, chopped
- 1 small red onion, finely diced
- 1 yellow bell pepper, seeded and diced
- fresh parsley, minced
- 1/2 cup crumbled feta cheese
For the hummus:
- 1 (15 oz) jar garbanzo beans/chickpeas, rinsed and drained
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup well-stirred tahini
- 1 small garlic clove, minced
- 2 tbsp extra-virgin olive oil
- 1/2 tsp ground cumin
- sea salt to taste (about 1/4 tsp)
Instructions
To make the hummus:
Add the chickpeas, lemon juice, tahini, garlic, olive oil, cumin, and salt to a food processor. Process for 30 seconds, stop to scrape down the bowl, then process another 30 seconds or until smooth. Adjust salt or lemon to taste.
To assemble the cucumber boats:
Slice the cucumbers in half lengthwise. Use a teaspoon to scoop out the seeds and create a shallow hollow, leaving about a 1/4-inch border so the cucumber holds its shape. Set aside.
In a medium bowl, combine the quartered tomatoes, chopped olives, diced red onion, diced yellow pepper, minced parsley, and crumbled feta. Toss gently to mix.
Spoon a layer of hummus into each cucumber boat, then top with the vegetable and feta mixture.
Serve immediately. These are best fresh—crisp, cool, and flavorful.
Enjoy!
— Rachel
