Time was a time when vinaigrette was vinegar, oil, and—maybe—salt and pepper. But we’ve come a long way since then. A winter melon like honeydew is the perfect candidate to be the base for a light, sweet vinaigrette with plenty of potential and staying power.

When someone says vinaigrette, you don’t have to think salad. You could use this vinaigrette on a salad, but you don’t have to stop there. Step beyond the salad bowl and try using this vinaigrette in a new way. You can find a great balance between sweet and savory.

And you don’t have to use any particular melon; when your melons are ripe, take part of one and try using it in a vinaigrette. You may be surprised at the new pop of flavor you’ll get with this unexpected ingredient.

Here are just a few ideas for expanding your vinaigrette applications:

• Brush on slices of French or Italian bread, then grill or broil.
• Dress up your mozzarella, tomato, and basil salad with your homemade vinaigrette.
• Drizzle over grilled cantaloupe wedges.
• Add vinaigrette to a cheese plate for dipping.
• Spruce up a grain salad with a splash of vinaigrette.
• Kick your grilled vegetables up a notch when you drizzle vinaigrette over them just before serving.
• Give grilled tofu a tangy counterpoint.
• Do your seafood a favor, and drizzle vinaigrette over lobster, shrimp, fish, or scallops.
• Perk up a rice noodle bowl.
• Be a sandwich hero; drizzle a little vinaigrette over that Italian sub.
• Give your carrot-cabbage slaw a new kick with a fresh taste.
• Drizzle vinaigrette over oven-roasted Brussels sprouts or asparagus.
• Use vinaigrette as a dip for steamed artichokes.
• Add some zing to fresh-made salsa.
• Serve on the side as a dipping sauce for fresh veggies or pita chips.

Try changing up your choice of herbs for a distinctly different flavor. Consider swapping in fresh mint to give your vinaigrette a totally different taste! Let us know your favorite flavor combinations!

Marvelous Melon Vinaigrette

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This vinaigrette is a perfect balance of sweet, fragrant, and tangy. You can use it on salads, or brush it on meat, veggies, or fruit on the grill. Try spreading a little of this on a grilled wedge of cantaloupe for a whole new fruit experience!

• Author: Norann Oleson
• Prep Time: 20 minutes
• Chilling Time: 3 hours
• Total Time: 3 hours 20 minutes
• Yield: 1 cup dressing 1x
• Category: Salads & Dressings

Ingredients

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• 1/2 cup cubed melon (cantaloupe, honeydew, etc.)
• 1/4 cup olive oil
• 2 tablespoons white wine vinegar
• 1/4 teaspoon sea salt
• 2 to 3 tablespoons fresh basil leaves, chopped

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Instructions

1. Put all ingredients into a blender.
2. Blend at high speed until the mixture is completely smooth.
3. Pour into a glass container with an airtight lid.
4. Refrigerate for 3 hours or more to blend flavors.

Have you made this vinaigrette? It’s so easy to make, and it has so much potential! Please tell us how you used it.