This is the kind of salad you’ll find on the Greek islands when the ingredients are at their peak and nothing needs to be hidden behind heavy dressings.

Simple vegetables, good olive oil, and fresh myzithra cheese, served exactly as it should be.

Fresh myzithra is soft, mild, and slightly tangy. It is not meant to be overmixed or melted into the salad. It sits gently on top, allowing every bite to stay light and balanced.

This is everyday Greek eating at its best.

Crockery & ingredients love using—find them all here:My Mediterranean Greek Pantry

2 ripe tomatoes, chopped

1 medium cucumber, chopped

½ small red onion, thinly sliced

2 cups arugula or mixed greens

120–150 g fresh island-style myzithra, gently crumbled

3 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar or fresh lemon juice

Salt, to taste

Freshly ground black pepper

Dried oregano or sumac, for finishing

Directions

Place the tomatoes, cucumber, red onion, and greens in a large bowl. Toss gently to combine.

Drizzle with olive oil and vinegar or lemon juice. Season lightly with salt and freshly ground black pepper, keeping in mind that myzithra is mild and delicate.

Transfer the salad to a serving plate. Spoon the fresh myzithra over the top in soft, rustic dollops rather than fully mixing it in.

Finish with a light sprinkle of dried oregano or sumac and an extra drizzle of olive oil if desired.Serve immediately, ideally with crusty bread to capture the juices.

Notes:

This salad works best with fresh, island-style myzithra, soft and slightly tangy. Ricotta is not a true substitute if you want an authentic Greek flavor profile. The simplicity is intentional, this salad relies on quality ingredients, not heavy dressing.