Looking for the perfect healthy buffet party snacks? These Greek Salad Mini Cups are a refreshing, bite-sized appetizer that will impress your guests. They’re easy to make and bursting with fresh Mediterranean flavors.
Key Ingredients & Substitutions:
- Mini phyllo shells: Ready-made for convenience. You can use cucumber slices as a gluten-free alternative.
- Cucumber: English or Persian cucumbers work best.
- Cherry tomatoes: Halved or quartered.
- Feta cheese: Crumbled for ease. Use a dairy-free feta alternative if preferred.
- Kalamata olives: Pitted and sliced. Green olives can be substituted.
- Red onion: Finely diced for mildness.
- Fresh dill: Optional, but adds a lovely fresh note. Parsley can be used instead.
- Lemon juice: Freshly squeezed is best.
- Olive oil: Extra virgin for flavor.
- Dried oregano: Or a pinch of dried Greek seasoning.
Ingredients:
For the Salad:
- 24 mini phyllo shells
- 1 cup chopped cucumber (about 1/2 English cucumber)
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, sliced
- 2 tablespoons finely diced red onion
- 1 tablespoon fresh dill, chopped (optional)
For the Dressing:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dried oregano
- Pinch of salt
- Pinch of black pepper
How Much Time Will You Need?
- Total Time: 20 minutes
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Servings: 24 mini cups
- Calories per serving: Approximately 50-60 calories
- Tools Needed: Small mixing bowl, spoon, cutting board, sharp knife
Step-by-Step Instructions:
1. Prepare the Vegetables
Start by dicing your cucumber, halving the cherry tomatoes, and slicing the olives and red onion. Make sure all pieces are small enough to fit easily into the mini phyllo shells.
2. Make the Dressing
In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined. This simple dressing will bring all the flavors together.
3. Combine the Salad Ingredients
In a medium bowl, gently combine the chopped cucumber, cherry tomatoes, crumbled feta, sliced Kalamata olives, diced red onion, and chopped fresh dill (if using). Pour the dressing over the mixture and toss gently to coat everything evenly.
4. Fill the Phyllo Shells
Carefully spoon the Greek salad mixture into each mini phyllo shell. Fill them just before serving to keep the shells crisp.
5. Arrange and Serve
Arrange your filled Greek Salad Mini Cups on a serving platter. These healthy buffet party snacks are best served immediately for optimal crunch and freshness.
Variation Ideas:
- Add a sprinkle of chopped bell pepper for extra crunch and color.
- Include a few chickpeas for added protein.
- Drizzle with a tiny bit of balsamic glaze just before serving for a touch of sweetness.
Storage Instructions:
These mini cups are best enjoyed fresh to maintain the crispness of the phyllo shells. If you have leftovers, store the salad mixture and empty shells separately in airtight containers in the refrigerator. Assemble just before serving.
Frequently Asked Questions (FAQ):
- Can I make these ahead of time?
It’s best to prepare the salad filling ahead and fill the shells right before serving to prevent them from getting soggy.
- Are these Greek Salad Mini Cups gluten-free?
The phyllo shells typically contain gluten. For a gluten-free option, serve the salad mixture in endive leaves or cucumber slices.
- What kind of feta cheese should I use?
Block feta packed in brine generally has a better flavor and texture than pre-crumbled varieties.
- Can I use regular onions instead of red onions?
Yes, but red onion offers a milder flavor and attractive color. If using regular onion, consider soaking it in cold water for a few minutes to reduce its pungency.
- How long do these last in the refrigerator?
The salad mixture will keep for 2-3 days in the refrigerator.
- Can I add other vegetables?
Absolutely! Feel free to include finely chopped bell peppers or a few capers for extra flavor.