One more great summer recipe this week from the SOTJ market! Love this one and it couldn’t be any simpler. We picked up a seedless Vanessa melon which yielded about 3-4 cups of melon balls. To that, I added 2 tbsp of granulated sugar and 1 tsp salt. A chiffonade cut of basil really added depth and a refreshing flavor. The taste only gets better as the melon continues to macerate in the sugary fruit juice and because of that, I will be enjoying it for dessert again tonight!