Cucumber Boats

Name: Cucumber Boats
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: Cucumbers; Red onions 5.3 oz; Cherry tomatoes 1.3 cups; Stale bread 7.1 oz; Taggiasca olives 2 ½ tbsp; Extra virgin olive oil 3 tbsp; White wine vinegar to taste; Basil to taste; Fine salt to taste; Black pepper to taste

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 6 persone

PRESENTATION

The cucumber boats are the ideal appetizer for a genuine and light summer aperitif, perfect for a buffet with friends or for a dinner focused on healthy and tasty cuisine. Thanks to the freshness of seasonal cucumbers, this dish is ideal for those looking for an easy and quick recipe, to be prepared in just a few minutes without the need for cooking.

The boats are filled with a delightful panzanella made of cherry tomatoes, onion, olives, and stale bread, enriched with a drizzle of extra virgin olive oil and a splash of vinegar for a delicate acidic note. Fresh and original, these cucumber boats will bring a touch of color to your table!

Here are other tasty cucumber recipes:

Cucumber salad
Cucumber rolls
Potato and cucumber salad
Cucumber and goat cheese sandwich
Cucumber and yogurt cream

INGREDIENTS
For 12 boats: Cucumbers (300 g); Red onions 5.3 oz (150 g); Cherry tomatoes 1.3 cups (200 g); Stale bread 7.1 oz (200 g); Taggiasca olives 2 ½ tbsp (30 g); Extra virgin olive oil 3 tbsp (40 g); White wine vinegar to taste; Basil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Cucumber Boats

To prepare the cucumber boats, clean and slice the red onion into julienne strips, then soak in cold water for 10 minutes 1. Use a vegetable peeler to peel the cucumbers in alternating strips 2, then cut them into pieces about 4 inches long 3.

Divide them in half lengthwise 4. Scoop out the cucumber flesh with a melon baller 5 and set it aside along with the cucumber shells which will become your "boats" 6.

Cut the cherry tomatoes into quarters 7 and place them in a bowl, then season with 2 tablespoons of oil 8, salt 9, and pepper.

Add the Taggiasca olives 10, drained onions 11, and cucumber flesh 12.

Cut the dry bread into cubes about 1/2 inch 13 and add to the bowl with the rest of the ingredients 14. Dress with vinegar, add a fragrant touch with fresh basil, and mix well, then let rest for at least 10 minutes to absorb the flavors. Stuff the cucumber shells with the panzanella and finish with a drizzle of oil. Your cucumber boats are ready to be served 15.