What a refreshing salad course or appetizer dish. If using as a salad, arrange two cucumber rolls-ups on one leaf of Romaine lettuce. For pizzazz and color add a couple Romano tomato slices or grape tomatoes and lightly drizzle with a fresh vinaigrette basil dressing. Seedless cucumbers are the first choice, but if not available use a traditional slicing cucumbers.
The feta mixture is placed on each cucumber slice and then rolled. A toothpick keeps everything in place (gotta love those toothpicks). There are couple of tips when making the filling.
1 ) Do not use sun-dried tomatoes packed in oil. The oil will make the filling runny and soggy.
2) When adding Kalamata olives, drain and rinse thoroughly. Pat dry before chopping.
3) Use ONLY fresh spinach leaves.
The addition of a fresh basil leave in each roll-up adds pizazz to the presentation and enhances the flavor combinations. If you don’t have fresh basil, use a baby spinach leaf inside each roll-up. Grab the Recipe
Other appetizer ideas include spooning the mixture onto round cucumber slices (a melon baller works great) or toasting thinly sliced baguette bread in the oven. Spread feta topping on toasted bread slices. Garnish with a sliver of red bell pepper.