Cucumber Feta Rolls with Sundried Tomatoes


Cucumber Feta Rolls

Ingredients

  • Cucumber Feta Rolls
  • Persian cucumbers are the ideal size for these wraps. I can usually find them at Trader Joe’s. You could also add crab or shrimp to this filling. I have a hand held adjustable mandolin which helps cut the cucumber in thin slices.
  • Makes approximately 20 rolls
  • 15 Persian cucumbers, or 2 English cucumbers
  • 6 ounces crumbled feta
  • 3 tablespoons Greek yogurt
  • 3 tablespoons finely diced sundried tomatoes or red bell pepper
  • 10 pitted Kalamata olives, roughly chopped
  • 1 tablespoon roughly chopped oregano
  • 2 teaspoons lemon juice
  • salt and pepper to taste

Instructions

Thinly slice the cucumbers long ways on a mandolin at a 2mm thick setting and if you are using an English cucumber, cut them in half so they are around 6-inches long. You can also use a sharp knife to cut very thin layers. Lay the cucumbers on top of a paper towel while you prepare the filling and blot dry.

Add the feta and yogurt to a medium bowl. Mash to combine using a fork. Add the sun dried tomatoes, olives, oregano, lemon, salt and pepper to the bowl. Stir well to combine and taste for seasoning.

One Response to Cucumber Feta Rolls with Sundried Tomatoes

  1. Varlene MacLeod says:

    These are amazing; an 11/10 ! A refreshing new offering for the appie table.

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