All Recipes

Central Coast Melon Salad

Executive Chef Jeff Rogers of the world-famous Quail Lodge shared this recipe with us when he led a Chef Walk from our Farm Stand in Carmel Valley, California. This salad takes great advantage of the late-summer/early-fall organic bounty of fresh melons and heirloom tomatoes we enjoy here in California.

8 Servings



red onion, sliced into fine wedges

3 lb

sweet, ripe melon, cut into 1-1/2-inch triangular chunks

3 lb

heirloom tomatoes, cut into 1-1/2-inch triangular chunks

½ lb

feta cheese, broken into 1 inch pieces

1 bunch

fresh Italian flat leaf parsley, coarsely chopped

1 bunch

fresh mint, coarsely chopped

⅓ cup

Kalamata olive, pitted and sliced

⅓ cup

caper berries


freshly ground black pepper and extra virgin olive oil to taste


Gently toss all ingredients together in a large bowl. Sprinkle with pepper and drizzle with olive oil to taste.


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