Stuffed Cucumber with Feta

• 1 English (cello-wrapped) cucumber*
• 2 tablespoons feta cheese crumbles
• 2 teaspoons fresh chopped oregano
• 1 tablespoon olive oil
• 1 teaspoon sherry vinegar
• pinch EACH sea salt and pepper

*I prefer English cucumbers because they have fewer, smaller seeds and are usually unwaxed.

Any cucumbers can be substituted, just be sure the skin is unwaxed!

-Slice the cucumber in half lengthwise. Use a spoon (or a melon baller) to remove the seeds.

-Cut one of the cucumber halves in half. Dice one of the halves of the half (!!!) into 1/2-inch dice.

-Place the diced cucumber into a small bowl. Add the remaining ingredients, and stir.

-Spoon the mixture into your hollowed-out cukes.

-(If your cucumbers are not lying flat and you feel as if they will tip over, take a vegetable peeler and peel a long strip

off of the bottom of the cucumber. This will prevent it from tipping.)

-Slice the cucumber diagonally into 1-inch pieces. Serve immediately, or refrigerate until serving time.