Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 30 servings
medium cucumber, peeled, seeded, and diced (about 1/2 cup)
c. diced red onion
c. diced tomato, seeded
c. feta cheese, crumbled
c. sliced ripe olives
tsp. prepared mustard
tsp. dried oregano
tbsp. red wine vinegar
tbsp. fresh parsley, chopped
tablespoons extra-virgin olive oil
Thaw the phyllo tart shells according to the package instructions.
For the salad, in a medium bowl, combine the cucumber, tomato, onion, cheese, and olives. Set aside.
For the dressing, in a small bowl, mix together the mustard, honey, pepper, oregano, and vinegar; add the oil and mix well. Pour the dressing over the salad mixture; toss well. Allow the mixture to marinate 1/2 hour before serving.
To serve, fill the phyllo shells with salad mixture and garnish with parsley sprigs.
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