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White Balsamic Melon Salad

This tantalizing dish combines juicy melons with a drizzle of delicate white balsamic vinegar, creating a perfect blend of sweetness and tanginess. Each bite bursts with the vibrant essence of summer, as the melons' natural juiciness mingles with the subtle tartness of the balsamic dressing. Garnished with fine fennel fronds, this salad is a true celebration of light and refreshing indulgence. Delight your taste buds and elevate your salad game this summer.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 servings
Course: Salad
Cuisine: American
Ingredients Equipment Method Notes

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
  • ¼ teaspoon fine sea salt
  • ½ teaspoon granulated sugar
To Finish
  • 1 Tablespoon chopped fennel fronds optional

Equipment

  • 1 melon baller optional
  • 1 large bowl for serving
  • 1 small bowl or jar for dressing
  • 1 Whisk optional

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. If using, stir in the chopped fennel fronds.
  6. Enjoy!

Notes

If you plan to serve this salad the same day you make it, be sure you have either cut and balled  the melons ahead of time and put them in the fridge, or refrigerated the whole melons. This melon salad is best served cold, although it is good at room temperature too.
If you don't want to ball the melons, feel free to cut them into bite sized pieces however you like.