Feta Salad Tarts

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 30 servings



  • 1/2 medium cucumber, peeled, seeded, and diced (about 1/2 cup)
  • 1/4 c. diced red onion
  • 1/2 c. diced tomato, seeded
  • 1 c. feta cheese, crumbled
  • 1/4 c. sliced ripe olives
  • Dressing:

  • 1 tsp. prepared mustard
  • 1 tsp. honey
  • 1/4 tsp. pepper
  • 1/4 tsp. dried oregano
  • 1 tbsp. red wine vinegar
  • 1 tbsp. fresh parsley, chopped
  • 2 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.