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"Greek Salad" Endive Lettuce Canapes

Here's how you make "Greek Salad" Endive Lettuce Canapes
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  • Servings: 24-26
  • Prep: 25m
  • Cook: 0m
    • The following recipe serves 24-26 people.

Ingredients

The ingredients are:
  • 12 grape tomatoes, quartered (red, ripe)
  • 3 baby cucumbers, washed and diced (these are the very small thin cucumbers)
  • 1 green onion, finely chopped
  • 1/4 cup oil (extra virgin olive oil preferable Greek olive oil)
  • 1 tablespoon red wine vinegar
  • 2 to 3 ounces feta, crumbled (60-90 grams)
  • Kalamata olives (amount to taste, pitted and chopped)
  • 3 to 4 leaves fresh mint, chopped
  • Salt and fresh ground black pepper (to taste)
  • Belgian Endive, leaves pulled apart (about 24-26 leaves)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Combine first 9 ingredients (for the "salad") in a bowl and let stand for 30 minutes for flavours to develop. DO NOT refrigerate. Meanwhile tear apart the endive leaves, trimming the larger ones at the base

  • Step 2: Spoon amount desired of the "salad" mixture into leaves just before ready to serve. Drizzle with more olive oil if desired.

We hope you enjoy this recipe!

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