American Thanksgiving is tomorrow and I am sure there is last minute food shopping going on as I write this post. This appetizer is a fun spin on a classic salad. So fresh and full of flavor who could resist? Cucumbers are the fourth most widely cultivated vegetable in the world and are enjoyed on all continents. Cucumbers provide us with antioxidant, anti-inflammatory, and anti-cancer benefits. Although cucmbers arrived in North America around the 1500’s via European colonists, they are believed to have been around since 2500BC in Iraq and Kuwait. Feta is a soft cheese, produced by sheep milk or a blend of sheep and goat milk. Look for the PDO (protected designation of origin) label on feta cheese for authenticity.
Happy Thanksgiving America…gobble gobble!
Serves 4 to 6
adapted from Fine Cooking magazine
1/4 English cucumber
sea salt and freshly ground black pepper
1/4 lb. feta cheese, cut into 16 small cubes
8 pitted Kalamata olives, halved
8 rip grape or cherry tomatoes, halved
extra-virgin olive oil
For the cucumber, cut four 1/2-inch thick slices (you may need to half if the slices are large). Place cuc slices on a serving platter. Top each with a piece of feta and then an olive half. Slide a toothpick through on the cucumber stacks. Drizzle with olive oil and freshly ground salt and pepper.
The Culinary Chase’s Note: This is super easy and lovely to pop into your mouth! Just make sure serving sizes are small enough to make it easy for your guests to eat in one go. Keep these at room temperature for up to one hour thus allowing the flavor of the cheese to develop. Enjoy!