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