Greek Feta & Cucumber Bites with Hot Honey Drizzle

 

Ingredients

2 large English cucumbers, sliced into 1-inch thick rounds

8 oz Greek feta cheese, cut into 1/2-inch cubes

1/2 cup cherry tomatoes, halved

1/4 cup Kalamata olives, pitted and sliced

1/4 cup raw walnut halves, toasted and finely chopped

2 tbsp extra virgin olive oil

1 tsp dried oregano

1/2 tsp lemon zest

1/4 cup Greek yogurt, plain

2 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

1 clove garlic, grated

1/4 tsp kosher salt

1/4 tsp black pepper

2 tbsp hot honey, for drizzling

2 tbsp fresh pomegranate seeds

1 tbsp fresh mint, finely torn

1/2 tsp red pepper flakes

Directions

Use a small melon baller or a half-teaspoon measuring

spoon to gently scoop out a small well in the center of

each cucumber round, being careful not to go all the way

through.

In a small bowl, whisk together the Greek yogurt, lemon

juice, 1 tablespoon olive oil, grated garlic, salt, and black

pepper until a creamy lemon sauce forms.

In a separate medium bowl, toss the feta cubes, halved

cherry tomatoes, and sliced Kalamata olives with 2

tablespoons olive oil, dried oregano, and lemon zest.

Spoon a small dollop of the creamy lemon-yogurt sauce

into the well of each cucumber round.

Place one marinated feta cube, a tomato half, and an

olive slice on top of the sauce in each cucumber cup.

Press the chopped toasted walnuts firmly onto the top of

the feta and vegetables for added crunch.

Arrange the assembled cucumber bites on a chilled

serving platter in a decorative pattern.

Scatter the fresh pomegranate seeds and torn mint

leaves generously over the entire platter.

Just before serving, drizzle the hot honey in a slow,

steady stream over each bite, ensuring it catches on the

feta and walnuts.

Finish with a light sprinkle of red pepper flakes for an

extra touch of heat and serve immediately while the

cucumbers are crisp and cold.