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.
red onion, sliced into fine wedges
sweet, ripe melon, cut into 1-1/2-inch triangular chunks
heirloom tomatoes, cut into 1-1/2-inch triangular chunks
feta cheese, broken into 1 inch pieces
fresh Italian flat leaf parsley, coarsely chopped
fresh mint, coarsely chopped
Kalamata olive, pitted and sliced
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.