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.


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.


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