Recipe

1/2 cup of cantaloupe melon, cubed or balled using a melon baller

1 cup of heirloom cherry tomatoes cut in half

1 tablespoon basil olive oil

1 tablespoon Fig balsamic vinegar

1 tablespoon chopped fresh basil

1 teaspoon white pepper

1 teaspoon coarse salt

1 fresh jalapeno diced

1/4 cup of diced red onions

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Directions

Place everything in a large bowl and gently toss together. Allow to cool and sit in the fridge for 30 minutes before serving!

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