Cucumber Tapa by Ophelia Dunk

CUCUMBER TAPA

From The Martha Stewart Living Cookbook

Serves 4

Ingredients:

ü     2 seedless cucumbers (about 1 lb each), peeled if waxy

ü     2 T extra-virgin olive oil

ü     1 tsp sherry vinegar

ü     2 oz. feta cheese, diced

ü     ¼ tsp kosher salt

ü     Pinch of freshly ground black pepper

ü     1 T fresh oregano leaves, chopped

Directions:

1.     Slice the cucumbers lengthwise, and remove any small seeds.  Cut 1 cucumber half into ¼-inch dice and transfer to a small bowl.  Add the olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine.  Add the oregano, and toss again.

2.     Use a vegetable peeler to remove 1 or 2 long strips of the peel (if the cucumber is already peeled, remove a strip of the flesh) from the underside of each of the remaining 3 cucumber halves so they will sit without tipping.  Spoon the cucumber-and-feta mixture into the long trough of each half.

3.     Slice cucumbers crosswise on a slight diagonal into 1½-inch pieces, and serve immediately.