Cherry Tomato-Cucumber Salad Tartlets

Turn a tomato-cucumber salad into an appetizer by filling mini phyllo shells with the salad mixture and topping with crumbled feta cheese. Fill the tiny shells just before serving.


Makes 6 to 8 appetizer servings

Recipe from

Southern Living

Recipe Time

Prep: 15 Minutes
Bake: 10 Minutes


1/3 cup crumbled feta cheese
1 (9-oz.) package frozen mini-phyllo pastry shells
Garnish: crumbled feta cheese


1. Preheat oven to 350°. Finely chop 1/2 cup Cherry Tomato-Cucumber Salad.

2. Divide feta cheese among pastry shells. Place on a baking sheet.

3. Bake shells at 350° for 10 minutes or until feta is melted. Spoon 1 heaping teaspoonful finely chopped salad mixture into each pastry shell. Garnish, if desired. Serve immediately.