Watermelon Salad and Santorini

My husband and I recently visited gorgeous Santorini, Greece (enjoy pics below). We were there for three days and it has to be one of the most beautiful places we have ever been. We loved the culture, the people, and obviously the FOOD! There were so many refreshing salads that we couldn’t get enough of. We literally ate salad for breakfast, lunch, and dinner (in addition to some homemade ice cream which I will blog about another time).

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Mules climbing up the Santorini stairs!

It is no brainer that the greek salad there was amazing, but we also loved the watermelon salad that was served one lovely evening which was light, savory, and sweet.

This is my take on the refreshing watermelon salad we ate in Santorini. Its colorful, tasteful, and super easy to make. There are not too many ingredients involved and it gives off a beautiful presentation with all the colors and will impress your guests.

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Make sure to always wash your greens really well! I soak my greens in water for a few minutes and rinse them off after each soak until the water is clean.
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My husband has a small little mint plant that he treats as if it is his baby. The leaves refuse to get large so this is as much as I was able to get from it without making the plant bare.

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WATERMELON FETA SALAD


4 cups of cubed watermelon

1/2 cup of feta cheese

Handful of basil and mint leaves

1 tablespoon black sesame seeds

1-2 tablespoons of Balsamic glaze, to taste — you can buy this ready-made but follow the link to make this yourself–super easy!

Salt, to taste

First wash the basil and mint and set the plate however you would like. I dressed up my plate by placing the basis and mint leaves around the plate corners. Keep some leaves on the side to garnish on top too. Then cube the watermelon and place over the bed of basil and mint. Cube the feta cheese and place over the watermelon. Sprinkle with black sesame seeds and garnish with the leftover mint/basil leaves. Last, drizzle the balsamic glaze over the whole salad and eat right away!

**Tips: 

-This salad is usual best eaten right away so it is not a good “make ahead of time” recipe. But you can keep it in the fridge for up to an hour and it doesn’t take too long to prepare. If you keep it in the fridge, don’t glaze until you are ready to serve it. 

Enjoy and please share any comments or questions you may have. I would love to see how yours turns out! Make sure to tag me @lizskosherkitchen if you share it on social media so I can see your masterpiece!

 

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