There are some dishes that do not need complexity to impress. They rely on quality ingredients, balance, and restraint.

This whipped feta and myzithra spread is exactly that kind of dish.

Creamy, light, and full of character, it brings together the bold saltiness of feta and the gentle softness of fresh myzithra.

Topped with marinated cherry tomatoes, fragrant basil, and good olive oil, it is a plate that belongs on every Mediterranean table.It works as a mezze, a light meal, or the centerpiece of a casual gathering.

Serve it with crusty bread, warm pita, or alongside grilled vegetables and olives.

Simple food. Honest flavors. Mediterranean at its best.

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

For the whipped cheese base

200 g feta cheese

150 g fresh myzithra cheese, or ricotta

3 tablespoons extra virgin olive oil

Freshly ground black pepper, to taste

For the marinated tomatoes

250 g cherry tomatoes, halved

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar

1 small garlic clove, very finely minced

½ teaspoon sea salt

2 tablespoons fresh basil, finely chopped

Directions

Place the feta and myzithra in a food processor. Add the olive oil and blend until smooth, creamy, and airy. Taste and adjust with black pepper if needed.

If a softer texture is desired, add 1 more tablespoon olive oil and blend again.In a bowl, combine the cherry tomatoes, olive oil, balsamic vinegar, garlic, and salt.

Toss gently and allow to marinate for at least 15 minutes. Add the fresh basil just before serving.

Spread the whipped feta and myzithra onto a serving plate, creating soft swirls with the back of a spoon. Spoon the marinated tomatoes over the top along with their juices.

Finish with a drizzle of olive oil and serve with crusty bread or warm pita.