Tangy Cucumber Feta Bites: Cool, Creamy, and Easy

Tangy Cucumber Feta Bites

When I’m not in the mood to cook and just want to serve an easy-to-assemble appetizer that still looks beautiful, I make Tangy Cucumber Feta Bites. They are crunchy, cool, and creamy with just the right tangy bite to them. Every time I’ve made them, they have been a crowd-pleasing hit! The original recipe comes from one of my favorite lifestyle blogs, The Simply Luxurious Life by Shannon Ables. Her blog is full of inspiration for women, along with fashion advice and recipes all wrapped up with a Francophile flourish.

I love how these little bites are fool-proof to make. What I love even more about them is how I can make them hours in advance and store them in the fridge until I need them. This frees up my time before a party begins to attend to other details that truly do need to wait until the last minute.

Tangy Cucumber Feta Bites

I most recently made a batch of Tangy Cucumber Feta Bites this week when I had some friends over for a girls’ night in. Everyone brought an appetizer or dessert to share. It was the perfect girly dinner of snacky appetizers, creamy new cheeses to try, and little bites of rich desserts. With less than two weeks to go before my baby’s due date, I’m trying to enjoy this time with friends before I will have to hibernate with the newborn for awhile. Throwing a little appetizer party with the girls was perfect for this time in my pregnancy, so I wouldn’t overexert myself and could just focus on making a couple of easy items. Tangy Cucumber Feta Bites always wins in my book for an impressive-looking but easy appetizer!

From the blog archives – what we were eating one year ago:

 How to Create an Antipasto Platter Like an Italian

Easy Homemade Lemon Vanilla Ice Cream Sandwiches

Tangy Cucumber Feta Bites
Print Recipe
Servings
34 bites
Servings
34 bites
Tangy Cucumber Feta Bites
Print Recipe
Servings
34 bites
Servings
34 bites
Ingredients
Servings: bites
Instructions
  1. Whisk honey into the rice vinegar in a medium bowl.
  2. Chop off the ends of the cucumbers, then use a peeler to create stripes down the length of each cucumber, about 4-5 peels depending on the size of the cucumber. Slice the cucumbers into rounds about ¾ inch thick. Using a small spoon, scoop out most of the soft center of each slice, leaving the bottom of the slice still intact to hold the filling. Toss the cucumber slices into the marinade and set aside for about 30 minutes.
  3. In a small bowl, mix the sour cream, mayonnaise, red onion, feta, salt, and dill.
  4. Fill each cucumber cup with about a teaspoon of the filling. You may have a few cucumber cups left over that do not get filled (this depends on the size of the cucumbers that you select). Garnish each cup with a little bit of dill.
  5. If not serving immediately, these can be stored in a 9x13 baking dish (covered) in the refrigerator for up to 24 hours.
Recipe Notes

Recipe adapted from The Simply Luxurious Life.