Scorpios is probably one of the few beach side restaurants that's managed to crack the often impossible formula of premium service, great location, and an incredible food menu. Yet somehow it maintains this. The Mykonian salad is what’s perfect after a swim, or on a slow languorous night when eating is sporadic and all that’s important are small, delicious bites between conversations, laughter, and dance.

Serves 2 

Ingredients 

500 g cherry tomatoes 

1.5 tablespoon of capers 

75 g soft goats cheese 

2 slices of seeded bread 

extra virgin olive oil 

sea salt 

crushed black pepper

Directions

To make croutons cut the bread slices into 1 inch by 1 inch squares. Place in a  bowl and toss with about 2 tsps of sea salt, 2 tsps of crushed black pepper and a tbsp of olive oil. Combine well. 

Place mixture into a preheated oven of 180 degrees celcius for about 10 minutes or until golden brown. Remove from oven and leave to cool. 

Rinse the cherry tomatoes, cut in halves and place in a medium sized bowl, Season with salt and pepper to taste, drizzle with olive oil and toss well.  Break goat’s cheese into small chunks and sprinkle over tomatoes. Scatter capers and croutons on top and gently combine mixture. 

Serve.