Ingredients

• 2 large English cucumbers
• 1 cup Greek yogurt (whole milk or 2%)
• 2 tablespoons extra virgin olive oil, divided
• 2 tablespoons fresh dill, finely chopped
• 1 tablespoon fresh mint, finely chopped
• 1 garlic clove, minced
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup roasted red peppers, diced
• 1/3 cup pitted kalamata olives, finely chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons pine nuts, toasted
• 1 tablespoon fresh parsley, finely chopped, for garnish
• Za'atar seasoning, for sprinkling (optional)

Instructions

1. Prepare the cucumbers: Wash cucumbers thoroughly and pat dry. Slice into approximately 1/2-inch thick rounds (about 24 pieces total).
2. Create shallow cups (optional): If desired, use a small melon baller or spoon to scoop a slight indentation in the center of each cucumber round, creating a shallow cup for the topping.
3. Make the herbed yogurt: In a medium bowl, combine Greek yogurt, 1 tablespoon olive oil, dill, mint, garlic, lemon zest, lemon juice, salt, and pepper. Mix thoroughly.
4. Assemble the base: Arrange cucumber rounds on a serving platter. Top each with about 1-2 teaspoons of the herbed yogurt mixture.
5. Add Mediterranean toppings: Distribute the diced roasted red peppers, chopped kalamata olives, and crumbled feta cheese evenly among the cucumber bites.
6. Finish with nuts: Sprinkle the toasted pine nuts over the bites.
7. Garnish: Add fresh parsley and a light sprinkle of za'atar seasoning, if using.
8. Final touch and serve: Drizzle the remaining tablespoon of olive oil over the assembled bites and serve immediately, or refrigerate for up to 2 hours before serving.

Tips & Variations

Pro Tips

• Cucumber selection: English or Persian cucumbers work best as they have thinner skin, fewer seeds, and less water content than regular cucumbers.
• Preventing sogginess: After slicing cucumbers, place them on paper towels for a few minutes to absorb excess moisture.
• Make-ahead strategy: Prepare all components separately and assemble just before serving to prevent the cucumbers from becoming soggy.
• Yogurt thickness: If your Greek yogurt isn't thick enough, strain it through a fine mesh sieve lined with cheesecloth for 1-2 hours in the refrigerator.

Recipe Variations

• Protein-packed: Add small pieces of grilled chicken or smoked salmon for a more substantial appetizer.
• Vegan version: Substitute the Greek yogurt with a plant-based yogurt alternative and replace feta with a dairy-free cheese or additional olives and herbs.
• Spicy option: Add a pinch of red pepper flakes to the yogurt mixture or top with thinly sliced pepperoncini.
• Grain addition: Sprinkle with a small amount of cooked quinoa or bulgur wheat for added texture and nutritional value.
• Seasonal twists: In summer, add diced tomatoes and basil; in fall, try pomegranate seeds and a drizzle of pomegranate molasses.

Storage & Make-Ahead

These cucumber bites are best enjoyed fresh, as the cucumbers will release water over time, potentially making the dish soggy. However, you can prepare components in advance for quick assembly.

Make-Ahead Tips

• The herbed yogurt mixture can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator.
• Toppings (roasted red peppers, olives, feta) can be prepared and stored separately up to 3 days in advance.
• Toast pine nuts up to 1 week ahead and store in an airtight container at room temperature.
• Wash and prep herbs up to 2 days in advance, storing them wrapped in slightly damp paper towels in a sealed bag or container.

Serving at Gatherings

• For parties, slice cucumbers up to 4 hours ahead and store between paper towels in an airtight container in the refrigerator.
• Consider setting up a "cucumber bite bar" where guests can assemble their own with various toppings.
• If planning to serve outdoors, keep assembled bites refrigerated until about 15-20 minutes before serving.

Nutritional Benefits