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Central Coast Melon Salad
Serves
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.
Ingredients
| 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 |
Directions
Gently toss all ingredients together in a large bowl. Sprinkle with pepper and drizzle with olive oil to taste.
