Israeli Salad Cups
Serves: 12
 
Ingredients
  • ⅔ cup diced Persian cucumber
  • ¼ cup diced seeded plum tomato
  • 3 tablespoons finely chopped orange bell pepper
  • 1 tablespoon finely chopped red onion
  • ½ tablespoon finely chopped fresh parsley
  • 2 teaspoons extra-virgin olive oil
  • 1½ teaspoons fresh lemon juice
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 12 (3-inch-square) wonton wrappers
  • ¼ cup prepared hummus*
  • 2 tablespoons crumbled feta cheese
Instructions
  1. In a medium bowl, combine cucumber, tomato, bell pepper, onion, and parsley. Add oil, lemon juice, salt, and pepper, tossing to coat salad. Cover and refrigerate until ready to serve.
  2. Preheat oven to 350°. Coat 12 alternating wells of a 24-cup miniature muffin pan with cooking spray. Press a wonton wrapper** into each prepared well.
  3. Bake until golden brown, 8 to 10 minutes. Carefully remove wonton cups from pan and let cool completely on a wire rack. Use within an hour, or store in an airtight container at room temperature for up to a day.
  4. Just before serving, divide hummus among wonton cups. Drain juices from cucumber salad and divide salad among wonton cups. Top with feta.
Notes
*We used Sabra Original Hummus.
Recipe by TeaTime Magazine at https://teatimemagazine.com/israeli-salad-cups-recipe/