Chopped Greek salad cucumber boats
SERVES 8 AS A SALAD
BOATS
4 cucumbers
DRESSING
1 tsp Dijon mustard
1 tsp honey
1 tsp dried oregano
¼ tsp garlic powder
¼ tsp onion powder
2 tbsp red wine vinegar
¼ cup extra virgin olive oil Salt and pepper, to taste
FILLING
2 romaine hearts, chopped
1 cup red and yellow
capsicums, chopped
1 cup cherry tomatoes,
chopped
1 cup cucumbers, chopped
½ cup chopped Kalamata olives ½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
1 red chilli, chopped
1 To prepare the boats:
Slice the cucumbers in half lengthwise and scoop out some of the flesh, creating a stable boat. Set aside.
2 To make the dressing: In a jar, combine all the dressing ingredients and shake vigorously until well blended. Season with salt and pepper.
3 To make the filling: On a large cutting board, combine all the chopped filling ingredients and pour the dressing over the top. Divide it among the 8 boats and serve immediately.