Summer is calling and it's bringing this Watermelon White Balsamic Vinaigrette with it!
This summer-scented salad dressing is so incredibly refreshing with its hints of white balsamic, honey, mint, watermelon and lime.
We love to use this vinaigrette in a watermelon orzo salad. Talk about summer in a dish!
What is a vinaigrette?
A vinaigrette, traditionally, is a mixture of 3 parts oil, to one part vinegar that is whisked until the two liquids form a stable emulsion. The oil is added to the vinegar in order to add viscosity and “mellow-out” the acidic taste from the vinegar.
Ingredients for watermelon white balsamic vinaigrette
Making this watermelon white balsamic vinaigrette is extremely easy and only requires a few ingredients! Here's your grocery list:
White Balsamic Vinegar: White balsamic vinegar differs from traditional balsamic vinegar in that it is lighter in color and has a tendency to be slightly sweeter with a gentler flavor. As opposed to traditional balsamic vinegar, white balsamic vinegar is not cooked in big copper vats over wood flames and is typically aged between 1-12 years while traditional balsamic is aged at least 12 years and sometimes for more than 100 years. The reason we use white balsamic vinegar for this recipe is because the white balsamic has a gentler flavor and serves as a complementary role for the strawberries and mint in the vinaigrette. While you certainly can use a traditional balsamic vinegar, we find that it can be overpowering and does not offer the same balance found when using the white balsamic.
Watermelon: This recipe is intended to be made in the peak of melon season, during the middle of summer. If you find that you are making this recipe during a different time of year, feel free to use another fruit, such as with ourStrawberry-White Balsamic Vinaigrette, intended to be made in the spring.
Mint: While mint is our favorite herb of choice for this vinaigrette, basil, lavender, and even cilantro is a perfect supplement.
Honey: We use honey to amplify the natural sweetness of the watermelon and, as with the dijon, we use it to help stabilize the emulsion in the vinaigrette.
Dijon: Not only does the dijon offer a tangy-acidic balance to the vinaigrette, it also helps give the vinaigrette texture and helps stabilize the emulsion.
Cracked Black Pepper: Few things compliment watermelon quite like the flavor of freshly cracked black pepper. The pepper also brings hints of spice to the vinaigrette.
Tips for making the most refreshing watermelon white balsamic vinaigrette
When pureeing everything to make the emulsion (bind the vinaigrette), make sure you do not let the blender run too long because the friction will heat the liquids and make it more likely to break, or separate. It is best to try to keep ingredients as cool as possible.
If the vinaigrette separates while sitting in the fridge, simply shake the vinaigrette vigorously to re-emulsify.
Taste and adjust the vinaigrette to your liking after making. Many people have varying preferences in regard to taste and how sweet/acidic they like their dressings. If you like it sweeter, feel free to add more honey. The same goes for the lime or balsamic if you like it more acidic.
We hope you enjoy this incredibly refreshing, summer dressing!
Cheers and eat well!
Watermelon White Balsamic Vinaigrette
This summer-scented salad dressing exhilarates your tastebuds with refreshing bursts of honey, mint, and watermelon, while complementing the natural sweetness with hints of white balsamic, lime and cracked pepper.
Place your watermelon into your blender along with the zest and juice of the lime, and the white balsamic vinegar. Blend on a low speed for about 30 seconds, until relatively smooth.
Turn off the blender and add the dijon mustard, the honey, the salt and the pepper. Blend again for another 15 seconds until everything is incorporated.
Pick the leaves of mint off the stems and gently chop. Set the mint aside.
While running the blender at its slowest speed, and slowly stream in the oil into the vinaigrette until all the oil is incorporated.
Once incorporated, turn the blender up to high for about 5 seconds and then turn it off. (You are forming an emulsion between the oil and other ingredients so the mixture should be smooth and blended together, loosely resembling a smoothie.)
Gently stir in the chopped mint and allow the vinaigrette to sit in the fridge for 1 hour for all the flavors to come together. Season to taste before using.
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