Stuffed Cucumber Boats (sail away, sail away, sail away….)
Makes 3 boats
Prep time: 35-45 min.
(Click through for recipe & play-by-play photos)
- 2 cucumbers
- 2 medium tomatoes
- 1/2 medium [red] onion, finely chopped
- 1 oz. fresh Mozzarella cheese (or shredded from the bag) AND add in some fresh grated Parmesan if you have it
- salt & pepper to taste
- 2 T good olive oil
- 2 T balsamic vinegar
Slice cucumbers in half vertically, and core out the seeds. Three of these halves of these will be the “boats” to serve the salad in. Take one of the halves and peel the outside, then dice.
Dice the tomatoes with the same small size dice you used on the cucumbers.
Mix in a bowl diced cucumber, tomato, onion, mozzarella, and the dressing ingredients. Let sit about 10 minutes.
Drain the liquid & carefully scoop into the 3 cucumber boats and serve.
Recipe from teacher-chef
I used 1 long cucumber and cut it in half vertically then horizontally, giving me 4 halves roughly the same size as the whole short cucumbers the recipe calls for. I would suggest scooping more than just the seeds out, as the cucumber is pretty thick + crunchy and that way you can also get more stuffing in!
I didn’t have any shredded Mozzarella on hand so I just used grated Parmesan and it worked fine.
Et voilà! Cool, crisp, and colourful.
I had it as a side dish with Mac & Cheese and they went together brilliantly; the refreshing vegetables complementing the hot & cheesy pasta. Cucumber boats — a super cool concept that I’m sure even those who aren’t big veggie fans will want to devour.