New This Month

Baby Greek Salad


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

  • Yield: Makes 12 three-ounce servings

Source: Martha Stewart Weddings, Fall 2009


  • 1 teaspoon Dijon mustard
  • 1 tablespoon red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pint cherry tomatoes, quartered or halved if large
  • 2 baby cucumbers, peeled and cut crosswise into 1/4-inch-thick slices
  • 1/3 cup pitted Kalamata olives, some halved, some quartered
  • 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)


  1. 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.
  2. 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.

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