This is a very refreshing and healthy recipe, perfect for spring and summer. And it’s easy, too! In fact the first time I made Cucumber Boats I did it while sitting on a stone wall at a resort in Door County, Wisconsin. I was on vacation and only had some plastic silverware to work with. I’ve learned my lesson and now bring a cutting board, mixing bowls and proper kitchen utensils when I go on vacation.
I made this appetizer as a side dish this past weekend to go with our Sunday barbecue. I really like the Mediterranean flavors of salty feta cheese along with the coolness of cucumber and dill, which is one of my favorite herbs.
I started this recipe Sunday afternoon, by slicing two cucumbers in half. I used one cucumber as the ‘boat’, then diced the other one and useed it to fill the ‘boat’ along with feta cheese and chopped dill.
I chose the nicer of my two cucumbers as my vessel, then scrapped the seeds out with a spoon. I used my vegetable peeler to peel a strip of skin from the bottom of each cucumber halves. I do this just so the cucumbers would be stable and not fall over. Next I scraped the seeds out of the cucumber half that was going to be diced up. I peeled all of the cucumber skin from those halves, then diced them into small pieces.
In a small mixing bowl I combined the cucumber with some feta cheese and some chopped dill, along with a decent pinch of salt. Then it was time to build the boats. I divided the mixture into the vessels, then cut them into pieces that were about an inch wide.
This is the chef’s knife set that I use and what I recommend. As far as Chef’s knifes go they can get kind of expensive, but this one is not. This knife not only comes with a vegetable paring knife (that I also use all the time), but a pair of scissors. I use the scissors for making my S’mores Cup dessert and for trimming skin off chicken. The scissors are really sharp!
Adapted from Bite Delite