Summer Salad

Photography By Cayla Zahoran | August 01, 2013


  1. Peel the butter lettuce, and set aside.
  2. Use a melon baller to scoop out the honeydew, cantaloupe, and watermelon. Place the fruit on top of the lettuce.
  3. Add thin slices of black radish and Kalamata olives on top.
  4. Dress with a Dijon red wine vinaigrette of your choice. Chef Henry’s secret recipe is a mix of olive oil, Dijon mustard, honey, red wine vinegar, chopped basil, salt, and pepper.

Recipe by Josiah Henry, Executive Chef at Vallozzi’s Pittsburgh.
Photography by Cayla Zahoran | Styling by Allie Wist

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  • 1 head butter lettuce
  • 1⁄4 honeydew
  • 1⁄4 cantaloupe
  • 1⁄4 watermelon
  • 1 black radish, sliced thin
  • Handful of Kalamata olives
  • Red wine vinaigrette, to taste
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