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Ingredients
US|METRIC
4 SERVINGS
- 7 oz. Monterey Jack cheese (cut into 1/2 inch cubes)
- 60 1/2 inches watermelon (cubes of, approximately 1/2 of a large watermelon)
- 40 1/2 inches cantaloupe (cubes of, approximately 1 whole melon)
- 1/3 cup mint leaves (tightly packed and chopped)
- 4 Tbsp. white balsamic vinegar
- 3 tsp. olive oil
- 1 pinch salt
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