• 65 Ratings

When filled with sample-size portions of food, kitschy disposable cups and the salad inside seem so cool.

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Ingredients

Directions

  • Whisk together mustard and vinegar in a small bowl. Add oil in a slow, steady stream, whisking constantly until emulsified. Season with salt and pepper.

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  • Toss vegetables and olives in a medium bowl, and toss with vinaigrette. Season with salt and pepper. Divide salad among 12 three-ounce paper nut cups, top each with some feta, and serve immediately.

Cook's Notes

If you can't find baby cucumbers, cut English cucumbers small enough to fit in the cups.

Reviews

65 Ratings
  • 5 star values: 5
  • 4 star values: 10
  • 3 star values: 27
  • 2 star values: 21
  • 1 star values: 2