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.

Yield: Makes 6 to 8 appetizer servings
Recipe from Southern Living

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Recipe Time

Prep Time:
Bake: 10 Minutes


  • 1/2 cup Cherry Tomato-Cucumber Salad
  • 1/3 cup crumbled feta cheese
  • 1 (9-oz.) package frozen mini-phyllo pastry shells
  • Garnish: crumbled feta cheese


  1. 1. Preheat oven to 350°. Finely chop 1/2 cup Cherry Tomato-Cucumber Salad.
  2. 2. Divide feta cheese among pastry shells. Place on a baking sheet.
  3. 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.
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