Greek Salad Bites
I love to serve these as a light appetizer!
Servings: 12 servings (2 appetizers per serving)
Ingredients
- 1 cup (4 ounces) crumbled feta cheese
- ½ cup sour cream (low fat is fine)
- ¼ cup chopped fresh Italian parsley
- 2 tablespoons oil-packed sun-dried tomatoes, drained and finely chopped
- 2 medium garlic cloves, minced
- ½ teaspoon freshly ground black pepper
- 1½ medium English cucumbers
- ¼ cup finely shredded basil leaves
- 10 chopped Kalamata olives
Instructions
- In a small bowl, stir together the feta, sour cream, parsley, tomatoes, garlic, and pepper. Cover and refrigerate for at least two hours (or overnight).
- Slice the cucumbers on a slight diagonal into ¼-inch slices. Spoon 1½ teaspoons of the cheese mixture onto each cucumber slice. Arrange on serving platter.
- In a small bowl, stir together the basil and olives. Spoon some of the mixture onto each cucumber slice. Serve immediately.
Nutrition
Serving: 1servings | Calories: 88kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 288mg | Potassium: 131mg | Fiber: 1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 0.4mg