Description
Delightful mini Greek salad cups that combine the essence of a traditional Greek salad with a crispy phyllo cup, perfect for any occasion.
Ingredients
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, finely chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Mini phyllo cups
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cherry tomatoes, cucumber, red onion, feta cheese, and Kalamata olives.
- In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad mixture and gently toss to coat.
- Place the mini phyllo cups on a baking sheet.
- Carefully fill each cup with the salad mixture.
- Bake in the preheated oven for 5-7 minutes until the cups are crispy and lightly golden.
- Serve warm or at room temperature.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze unfilled phyllo cups for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean