This light, aromatic summer vinaigrette can be used with either fresh young salad greens, the season’s first tomatoes, or just to brighten up steamed veggies, including potatoes. It’s good tossed with cooked grains, too.... An easy trick for making any dressing is to make it in the bottom of the salad bowl you are planning to use for your salad, and rubbing the garlic around the bottom of bowl coats it with just enough garlic juice to give your salad a light garlicky flavor.
Rub the cut side of the garlic all over the bottom of a large salad bowl or mixing bowl. Discard the garlic.
Add the vinegar and the salt to the bowl. Whisk until the salt melts.
Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
Pile the greens on top of the dressing and just before you are ready to eat the salad, toss with the herbs.
If you use garlic, make sure that the bowl you use it is either glass or ceramic and not stainless steel. Stainless steel actually removes the smell from garlicky hands if you rub them over it, so it’s not good to use a stainless steel bowl for this dressing.
If you have time, let the vinaigrette sit 5 to 10 minutes for the flavors to blend before tossing it together with the salad.