Let’s be honest. Your average vinaigrette is a little… intense. And not in a good way. They hit your salad like a freight train, and you get a noseful of balsamic vinegar or a total oil-slick.
And every time you try to “balance” the two by adding less of one, you just end up with too much of the other. Not only do oil and vinegar not mix, they are bitterly competitive. You can’t just “add more vinegar” or “cut back on the oil” and expect harmony.
You need something else to smooth it all out.
The fix? Water!
Yes, water!
In 2019, food writer Samin Nosrat blew minds everywhere by suggesting we add water to our dressings. And she was right. A splash of water doesn’t just dilute; it transforms. It takes your vinaigrette from shouting to speaking in full sentences. Suddenly your greens taste dressed, not drenched. Coated, not clobbered.
But—and here’s the important part—not every salad wants water. If you’re tossing delicate greens, a little water can work wonders. But if your bowl’s full of juicy tomatoes or crisp cucumbers, there’s already a lot of water waiting in there. Skip the water and let the vegetables’ juices do the rest.
It’s a small shift, but it truly changes everything.
ideas for using that vinaigrette
Here are some ideas of ways to use this vinaigrette, plus tips on whether to add water to it or not.
effortless wins
- Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)
- Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)
- Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)
- Use in your favorite garden salad (see note in recipe to decide whether to add water)
fancy-ish
- Mixed into a cold lobster salad (add water)
- As a dipping sauce for artichokes (add water)
- Drizzled over roasted squash stakes, dates, feta, and rosemary (add water)—there’s a recipe for this in my second cookbook, Piecemeal. Add the dates toward the tailend of roasting so they don’t burn.
- Brushed onto bread for an antipasto sandwich (don’t add water)
actually good vinaigrette (+ ways to use)
Ingredients
- ½ cup [105 g] extra-virgin olive oil
- 1½ Tbsp balsamic or red wine vinegar
- 1½ Tbsp water (see note*)
- 1 Tbsp Dijon mustard
- 1½ tsp maple syrup or a big pinch of sugar
- 1 garlic clove, crushed through a press, or ½ tsp garlic powder
- Salt
Instructions
In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.
Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.
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Notes
* Whether you add this water will depend on what you’re using the dressing for:
- If you’re using it primarily for greens, roasted vegetables, and other low-moisture ingredients, add the water.
- If you’re using it in a salad that has a lot of tomato, cucumber, and other watery ingredients, leave it out.
- If you’re meal prepping it for the week, leave the water out and add a few drops as needed throughout the week.
For ideas of ways to use it, jump above the recipe
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