In a small bowl, stir together the feta, sour cream, parsley, tomatoes, garlic, and pepper. Cover and refrigerate for at least two hours (or overnight).
Slice the cucumbers on a slight diagonal into ¼-inch slices. Spoon 1½ teaspoons of the cheese mixture onto each cucumber slice. Arrange on serving platter.
In a small bowl, stir together the basil and olives. Spoon some of the mixture onto each cucumber slice. Serve immediately.
Notes
WW Points were calculated using reduced fat feta cheese and low fat sour cream.