Mix 1 part balsamic vinegar with 2 parts olive oil.
Place a serving of cantaloupe in a plate or bowl. Drizzle with vinaigrette and toss. Top with crumbled feta cheese and fresh basil. Season with salt and pepper. Serve immediately.
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Notes
We like to chill the cantaloupe after dicing and only take it out when we're ready to assemble our salad. This way, our salad is cold and refreshing!
As with any salad, how you build your salad is entirely up to you so I did not include measurements in this recipe. Just taste and season to your liking.