1 small red onion, sliced into fine wedges
3 pounds sweet, ripe melon, cut into 1-1/2-inch triangular chunks
3 pounds heirloom tomatoes, cut into 1-1/2-inch triangular chunks
1/2 pound feta cheese, broken into 1 inch pieces
1 bunch fresh Italian flat leaf parsley, coarsely chopped
1 bunch fresh mint, coarsely chopped
1/3 cup Kalamata olive, pitted and sliced
1/3 cup caper berries
    freshly ground black pepper and extra virgin olive oil to taste