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Why White Balsamic Vinegar?
White balsamic vinegar is fresher and brighter tasting than dark balsamic. Plus, the color of dark balsamic would not work in this recipe. For more info on white balsamic vinegar see this post on roasted broccoli with white balsamic broccoli.
How To Make White Balsamic Melon Salad
All you need for this scrumptious side dish is one cantaloupe, one honeydew melon, white balsamic vinegar, a neutral oil (avocado, grapeseed, canola, etc.), salt, and sugar. I also like to add the small, wispy fennel fronds. This brings an earthiness to the salad, but if you don’t normally buy fennel, it’s not totally essential to get some just for the fronds.
I like to use a melon baller to scoop out cute, bite-sized melon spheres, but you can really use any method you’d like. The important part is that the melons have the seeds removed, and get cut into small pieces.
For the dressing, you can either whisk all of the ingredients together in a bowl, or shake them together in a small jar (with a lid on, clearly XD). Then all you need to do is stir together the melon pieces, dressing, and fennel fronds if using, and serve! I like to serve this salad chilled. To do this, you can either chill the melons before cutting, or store the melon chunks in the fridge and dress them right before serving.
Storage
Leftovers will keep in a covered container for 2-3 days in the fridge. Melon salad will not freeze well.
I can’t wait for you to make this tangy, refreshing salad this summer! You’re going to love it. When you make it, please tag me on Instagram! I love to see what you make. @gracious.cooking.
Happy Cooking!
Carli
White Balsamic Melon Salad
Equipment
- 1 melon baller optional
- 1 large bowl for serving
- 1 small bowl or jar for dressing
- 1 Whisk optional
Ingredients
- 1 honeydew melon chilled
- 1 cantaloupe chilled
Dressing
- 2 Tablespoons avocado oil or other neutral oil (grapeseed, canola, etc.)
- 2 Tablespoons white balsamic vinegar
- 1/4 teaspoon fine sea salt
- 1/2 teaspoon granulated sugar
To Finish
- 1 Tablespoon chopped fennel fronds optional
Instructions
- Cut the honeydew and cantaloupe (see note about chilling) in half going through the stem end (the long way). Using a melon baller, scoop little balls of melon into a large bowl. Continue until all of the flesh of both melons is scooped out. Set aside in the refrigerator.
- Put the oil, white balsamic vinegar, salt, and sugar into a little jar or Tupperware container. Shake vigorously to combine. You can also use a bowl and a whisk. If you are serving this salad later, keep the dressing separate from the melons and shake or whisk again before serving.
- Chop just the wispy parts of the fennel fronds. These are optional, but do add a nice earthiness that I feel rounds out the flavors in the salad. Set aside.
- Right before serving, take the melons out of the fridge, and drizzle half of the dressing over the top. Be sure to re-combine the dressing if it has separated by either shaking or whisking it again. Mix the melons with the dressing, and taste. Add more dressing a little bit at a time if needed.
- If using, stir in the chopped fennel fronds.
- Enjoy!
