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.

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