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