Melon Caprese

Melon Caprese


2 cups homegrown cantaloupe balls
2 cups honeydew balls
2 cups homegrown watermelon chunks
Balsamic Glaze
Dierbergs extra virgin olive oil
1 ball (8 ounces) fresh mozzarella cheese, torn into bits
Fresh basil leaves, torn
Freshly ground black pepper


Place fruit in large bowl. Drizzle with Balsamic Glaze and olive oil. Sprinkle cheese and basil over top; toss until well mixed. Season with pepper.

Servings: 6
Serving Size: Per serving without olive oil and Glaze

Per Serving
Calories: 152
Cholesterol: 22 mg
Fat: 8 g
Sodium: 169 mg
Carbohydrates: 14 g
Protein: 8 g
Fiber: 14 g