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!Print
Marvelous Melon Vinaigrette
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!
- Prep Time: 20 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 1 cup dressing 1x
- Category: Salads & Dressings
- 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
- Put all ingredients into a blender.
- Blend at high speed until the mixture is completely smooth.
- Pour into a glass container with an airtight lid.
- 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.