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Stuffed Cucumber Salad

Course: Appetizer, Salad


  • 1 large thick (not the overripe ones) cucumber
  • Salt to season
  • Freshly milled black pepper to season
  • 1 tbsp lemon juice

For the filling;

  • 2 boiled eggs
  • 1 to mato blanched, skinned and chopped finely
  • 2 tbsp feta cheese
  • 1 tbsp parsley chopped
  • 1 tbsp chives chopped
  • 1 tbsp mayonnaise


  • Peel the cucumber skin in alternate strips as shown in the picture. This is not mandatory but adds to the visual appeal of the finished dish.
  • Cut the cucumber into thick circles; scoop out the seeded part in the centre leaving just a thin layer at the bottom to hold the stuffing.
  • Season the cucumber slices with salt, pepper and lemon juice. This also helps to draw out the excess water and firms up the cucumber a bit.
  • To prepare the filling, mix the eggs, tomatoes, herbs, mayonnaise and then sprinkle in the feta. Mix well to form a creamy texture; if you think the mixture is runny, then add more eggs or cheese to firm it up.
  • To assemble, line the cucumber pieces, fill with the stuffing and garnish with chives. Place in a platter and refrigerate till serving time.