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The Mykonos summer plate — ripe tomatoes, kopanisti, cucumber, and herbs under a wash of olive oil.
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ingredients
🍅 PRODUCE
•
4 large ripe tomatoes, roughly cut
•
1 large cucumber, sliced
•
½ small red onion, paper-thin
•
Fresh basil and mint
🧀 DAIRY
•
100g kopanisti or feta, crumbled
🫙 PANTRY
•
½ cup Kalamata olives
•
4 tbsp extra-virgin olive oil
•
1 tbsp red wine vinegar
•
Flaky sea salt
•
Black pepper
•
Dried oregano
Mykonos
Mykonian Summer Salad
A bright Cycladic salad for long summer evenings.
The Mykonos summer plate — ripe tomatoes, kopanisti, cucumber, and herbs under a wash of olive oil.
Ingredients
🍅 PRODUCE
— 4 large ripe tomatoes, roughly cut
— 1 large cucumber, sliced
— ½ small red onion, paper-thin
— Fresh basil and mint
🧀 DAIRY
— 100g kopanisti or feta, crumbled
🫙 PANTRY
— ½ cup Kalamata olives
— 4 tbsp extra-virgin olive oil
— 1 tbsp red wine vinegar
— Flaky sea salt
— Black pepper
— Dried oregano
Prep
🔪 PREP FIRST
— Roughly cut tomatoes into irregular chunks.
— Slice cucumber.
— Slice red onion paper-thin, soak in cold water 10 minutes.
Method
STEP 1 — ARRANGE
— Spread tomatoes and cucumber on a wide plate.
— Scatter red onion and olives.
STEP 2 — ADD CHEESE
— Crumble kopanisti or feta over the top.
STEP 3 — DRESS
— Drizzle olive oil generously.
— Splash red wine vinegar.
— Season with flaky salt, oregano, and black pepper.
STEP 4 — FINISH
— Tear basil and mint over everything.
— Serve immediately.
Chef's Note: Kopanisti gives this salad a heat and sharpness that feta doesn't. If you can get it, the difference is significant.