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Cantaloupe Basil Vinaigrette

Recipe by: Dianna Muscari of The Kitchen Prep


  • ½ cup cubed Eastern cantaloupe
  • ¼ cup extra virgin olive oil
  • 2 tablespoons of white wine vinegar
  • ¼ teaspoon sea salt
  • 2 tablespoons chopped fresh basil leaves


  • Place all ingredients in a high speed blender. Blend until totally smooth.
  • Pour into a container with an airtight lid. Refrigerate for 2-3 hours to allow the flavors to marry. Use over salads, for crudites or drizzled over grilled foods.