Vinaigrette Too Strong? Try This

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I love a punchy vinaigrette, but I recently overdid it on a simple tomato, feta, olive, and oregano salad. If you’ve ever gone a little heavy on the vinegar, here’s how to save the dish when the vinaigrette is too strong tasting—and the ratio to remember next time so you don’t have to.

7 Ways to Rescue a Salad When the Vinaigrette is Too Strong and Tangy

1. Bulk it up – Add more mild veggies like tomatoes, cucumber, or lettuce. You can also mix in beans or cooked grains like farro, quinoa, or couscous to dilute the dressing and balance the acidity.
2. Fold in more fat – Whisk a bit more olive oil with a pinch of salt and pepper separately, then gently toss it in. It won’t undo vinegar-soaked veggies, but it can soften the overall flavor.
3. Add a touch of sweetness – A little honey, maple syrup, or even a pinch of sugar (start with ¼ to ½ tsp) can round out sharp vinegar.
4. Add creamy or salty buffers – Creamy textures or salty fats can help balance the tang. Think feta, fresh mozzarella, avocado, or a spoonful of plain Greek yogurt stirred into the dressing.
5. Starch to the rescue – Toss in croutons or bread cubes—especially in tomato salads—to soak up extra dressing. A trick borrowed from panzanella!
6. Turn it into something else – Mix the salad with cooked pasta for an easy pasta salad, spoon it over grilled chicken or fish, or pile it onto toasted bread like bruschetta.
7. Strain and re-dress (if caught early) – If the veggies haven’t fully absorbed the dressing yet, you can strain off some liquid and re-dress with a lighter hand.

RELATED: Mediterranean Cucumber & Tomato Salad, Corn Salad with Lime & Cilantro

Why Your Vinaigrette Was Too Strong (and the 3:1 Fix)

A good vinaigrette follows this simple rule:

3 parts oil : 1 part vinegar

Start here, then adjust to taste. You can always add more tang, but you can’t take it away once it’s soaked in.

Basic Balsamic Vinaigrette

• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• ½ teaspoon Dijon mustard (optional)
• ½ teaspoon dried oregano or 1 teaspoon fresh
• Salt and pepper to taste

Scale it up or down depending on how much salad you’re making.

For a solid example of a simple vinaigrette that sticks to the 3:1 ratio and adds flavor with mustard and shallots, this recipe from Serious Eats is a great one to try.

My Go-To Marinated Tomato Salad

Here’s the salad I was trying to make when I got a little heavy-handed with the vinegar. It’s quick, flexible, and perfect for using up garden tomatoes.

Ingredients:

• 1 pint grape tomatoes, halved or quartered
• Handful of olives (any kind)
• Crumbled feta cheese
• Dried oregano
• A drizzle of homemade balsamic vinaigrette (use the 3:1 ratio!)

Let it chill for a few hours in the fridge—the tomatoes soak up the flavor and it’s even better the next day.

RELATED: This salad goes great with a simple marinated and grilled chicken recipe like my Lemon Herb Chicken and Greek Yogurt Marinated Chicken. It’s also a great simple side for Chicken Salad.

Have you ever overdone a vinaigrette? Tell me how you saved it—or what your favorite go-to salad fix is in the comments below!