I Can’t Stop Making Ina Garten’s Lemon Vinaigrette

Why I Love Ina’s Lemon Vinaigrette

For as long as I can remember, I’ve been making a makeshift salad for dinner by pulling out a couple of handfuls of fresh, prewashed arugula from a plastic container, drizzling it with olive oil, squeezing a little fresh lemon juice over it, seasoning it with salt and pepper, and gently tossing it together. It does the trick, but sometimes the arugula is too tangy, salty, or oily, and I’m the only one who ends up eating it. I don’t know why I never made an effort to make a balanced vinaigrette to keep on hand, except that my method always seemed to be part of an ingrained habit or routine.

Luckily, my fly-by-the-seat-of-my-pants salads changed after I made Ina Garten’s Lemon Vinaigrette and used the leftovers as a marinade for chicken cutlets. Instead of thinking of a simple vinaigrette as a one-trick pony, I saw it as an endlessly helpful kitchen ingredient that could give life to a whole host of dishes.

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Of course, Ina’s Lemon Vinaigrette is the reason I now look forward to eating salad almost every day—whether it comes in the form of a couple of handfuls of arugula, a bowl of fresh veggies, or even just some plain old lettuce.

The Zesty Wonder

Ina’s Lemon Vinaigrette has become a champion in meal prep. First off, it’s ridiculously simple: just four ingredients—olive oil, lemon juice, salt, and pepper. These are the same ones I was using before, but Ina has perfected the ratios, which makes all the difference. There’s a reason those everyday ingredients are frequently used together. The bright and fresh combination can elevate even the most boring dishes. I’ve been making it for so long now that I can eyeball everything into a Mason jar, shake it all together, and it’s done!

Versatility

The versatility of this vinaigrette is astounding. Beyond salad and chicken, I use it as a marinade or finishing sauce for steak and fish and drizzle it over veggies—before and after roasting. I love adding it to cold pasta salads and grain salads like tabbouleh. I also use it to give my sandwiches a tangy kick by lightly dressing shredded lettuce and thinly sliced red onion (like low-key pickled onions). Sometimes, I’ll dress a mix of fresh herbs like parsley, basil, and mint together and use that as a garnish, salad, or topper to any of the above. And lastly, I love using this vinaigrette as a dip with fresh slices of crusty sourdough.

Nourishing Ingredients

Unlike many store-bought dressings, this vinaigrette is made from simple, nourishing ingredients. Its biggest component, olive oil, is a staple of the Mediterranean diet. Olive oil is a superstar monounsaturated fat associated with benefits like lessening inflammation, protecting against heart disease, supporting healthy aging, and reducing cancer risk, to name a few. Lemon juice, the next most significant component, is full of vitamin C, which acts as an antioxidant, helping to protect cells and support the immune system.

How to Make Ina’s Lemon Vinaigrette

Here’s a quick breakdown: Add the ingredients to a small bowl or measuring cup and whisk until well combined. That’s it!

Tips for Making Ina’s Vinaigrette

• Use a measuring cup the first few times you make it. Highlighted as a "cook’s note," making it in a measuring cup allows you to measure and whisk at the same time.
• Transition to a Mason jar. This tip is my personal preference. Once I know the ratios, I love making vinaigrettes in a Mason jar because I can put the lid on and shake everything together until emulsified. When it separates in the fridge or after sitting for a while, I just have to shake it up again—no need to dirty another whisk.
• Fresh lemon juice is best. The bottled stuff is convenient, but it lacks the bright, zesty flavor of a fresh lemon that makes this vinaigrette what it is.
• Taste and adjust. The recipe calls for specific amounts of salt and pepper, but taste buds vary. Don’t be afraid to adjust the seasoning to your liking. If it’s too salty, add more lemon juice. If it’s too acidic, add more oil. If it’s too oily, add more acid. These simple corrections work every time!
• Store it properly. If you’re keen to use this as a meal-prep tool—and you should—it can be stored in the fridge for up to a week. If the olive oil solidifies (which happens in cold temperatures), just let it stand at room temperature for a few minutes and revert to tip No. 2.

How to Riff on Ina’s Lemon Vinaigrette

Now that you’ve mastered making this vinaigrette, let’s talk about all the delicious ways you can riff on it. While Ina’s recipe is perfect as it is, it’s also an excellent base for experimenting, like a choose-your-own-adventure book for your taste buds. For example, adding a teaspoon of Dijon mustard or honey can help get that perfect emulsion and give it a creamier texture and flavor profile.

Conclusion

Like many of Ina’s hot tips, her easy lemon vinaigrette is the kitchen shortcut you’ll never want to be without. It’s simple, versatile, and so flavorfully bright and tangy that it’s been known to convert even the most die-hard salad skeptics. So, it’s time to channel your inner Barefoot Contessa and whip up a batch. As Ina would say: How easy is that?

FAQs

Q: What is Ina’s Lemon Vinaigrette made of?

A: It’s made of just four ingredients—olive oil, lemon juice, salt, and pepper.

Q: Is this vinaigrette healthy?

A: Yes! The main ingredients are olive oil and lemon juice, which are full of nutrients and antioxidants. This vinaigrette is a great addition to a healthy salad.

Q: Can I adjust the seasoning to my liking?

A: Yes! Taste and adjust to your liking. If it’s too salty, add more lemon juice. If it’s too acidic, add more oil. If it’s too oily, add more acid.