Santorini salad

By Mandy Wolfe and Rebecca Wolfe

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We adore Greek food, especially the simplicity of its flavors and the inherent health of the Mediterranean diet. We think of blinding white architecture framing azure blue skies, and the best, freshest produce. Okay, we also threw in some rosemary spiced nuts because, well, we adore them too. And we turned blueberries, raspberries, and strawberries into a salad dressing. This whole combination is a mix of super sweet and tart and super salty, with some cayenne kick to those herbed nuts and a berry blitz of a dressing. Trust us, it works.

SERVES

Ingredients

3 cups mesclun greens
1 cup chopped radicchio
1/2 cup Red Quinoa
1/2 cup cubed watermelon
1/4 cup cubed feta
1/4 cup Spicy Rosemary Nuts
2 tablespoons thinly sliced red onion
2 tablespoons torn mint leaves
2 tablespoons torn basil leaves
1/3 cup Creamy Greek Dressing

Directions

Combine all of the ingredients except for the mint and basil in a large stainless-steel bowl. Top with the dressing, and using tongs, toss until well mixed and dressed. Serve on a large plate or small platter. Garnish the salad with the basil and mint leaves.