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Featured Recipe – Mediterranean Poppers

Photo by Lapadia

I wanted to feature another delicious, quick and easy salad for the featured recipe this week. This has Mediterranean flavors and comes in its own little edible cup. Crisp cucumber, olives, tomatoes, feta and herbs dressed simply with olive oil and placed in crisped wonton wrappers is the perfect little salad bite. This recipe comes from Linda of Lapadia’s Kitchen. She is a fantastic multi talented cook. Visit her website and you will find recipes for bread (her pita is to die for), sweets (her pie crust is amazing) and some Italian favorites like Bracciole you can also find her recipes on Food52.  Linda’s recipe for Himalayan Blackberry Pie will be featured in the second food 52 cookbook coming out October 2012. Give these poppers a try, perfect party fare, I can guarantee you won’t be able to eat just one! I like mine with a little fresh lemon squeezed on top!

FILLING: ingredients make 12 to 15 poppers

  • 2 Persian cucumbers or pickling size, sliced – 1 cup (give or take)
  • 12 Cherry tomatoes
  • 12 Kalamata olives
  • 12 Feta cheese cubes – a little smaller than the olive
  • Olive oil – a good extra virgin
  • Herbes De Provence (I prefer it to oregano)
  • Fresh ground pepper
  • Mini tart pan
  • 15 Wonton Wrappers
  1. Combine 3 tablespoons olive oil, 1/2 teaspoon Herbes de Provence and fresh ground pepper. Let the ingredients sit and infuse, give it a stir now and then.
  2. Spray the wonton wrappers with a buttery spray (such as Pam) on both sides; line the mini tart pan with them pressing lightly into the middle to form a cup.
  3. Bake at 350° until the edges are crispy and brown, about 10-12 minutes.
  4. Let cool – for a make ahead see the note below.
  5. Cut the filling ingredients into at least – thirds; toss with drizzles of the olive oil mixture and let sit in the refrigerator until ready to assemble.
  6. About an hour before serving add filling to each wonton cup.
  7. Serve.

NOTE: make it ahead

  • Prepare to the end of step 4 (up to 2 days ahead), store in an airtight container.
  • Next day, continue with step 5 up to three hours ahead.
10 Comments Post a comment
  1. GoodMorning to you and thanks, Suzanne! 🙂 This is a wonderful way to start my Friday!!

    February 24, 2012
  2. I meant to get it up yesterday but the day just got past me. I am thrilled to feature your recipe you are such a great cook.

    February 24, 2012
  3. This is too clever. And it’s beautiful, and the flavors are perfect.

    February 24, 2012
  4. I love this! I happen to have some wonton wrappers in my frig right now, and now I know what to do with them. Thanks goes out to both you, Suzanne, and Linda at Lapadia’s Kitchen!

    February 24, 2012
    • It’s such a great salad, love the wonton wrappers. I even made it on crisped flat bread wedges.

      February 24, 2012
  5. I love all these flavors – so refreshing and delicious. Thanks for featuring Linda’s recipe! I look forward to trying it.

    February 27, 2012
    • I love her recipes and this is so fresh and delicious. Love the edible containers. Thank you so much!

      February 28, 2012
  6. petit4chocolatier #

    I love this! I have never prepared anything with wonton wrappers. Looking forward in trying it!

    October 20, 2012
    • They are delicious and so simple, I loved the wonton wrapper as a vehicle for the crunchy salad. Lapadia is a wonder1

      October 20, 2012

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