INGREDIENTS
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One 12-ounce block feta cheese
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1/2 honeydew melon, seeded, peeled and cut into eight 1-inch cubes
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1/2 cantaloupe, seeded, peeled and cut into eight 1-inch cubes
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1/4 small seedless watermelon, peeled and cut into eight 1-inch cubes
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3 tablespoons balsamic glaze
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12 fresh basil leaves, for garnish