1 medium cantaloupe, use melon baller
1 lb green beans, cleaned, blanched and halved fresh
1 basket grape tomatoes, smaller is better, cut in half
1/2 red onion, slivered
1/2 cup Sparrow Lane Basil Garlic Olive Oil
1/4 cup Sparrow Lane Zinfandel Vinegar
fresh cracked pepper
1. Add cantaloupe, green beans, grape tomatoes, and red onion – put into large mixing bowl. Drizzle with basil garlic oil and toss making certain all pieces are covered. Add vinegar and toss. TASTE, I like more vinegar but adjust to taste.
2. Toss once more, sprinkle with sea salt and pepper to taste. Place in serving bowl or just eat it! Can be refrigerated for several hours ahead of serving.