I Can’t Stop Making Ina Garten’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. I always have a homemade sauce or two in the fridge and will happily go to the trouble of making special dressings for different salads. So, what was up with my day-to-day salad-eating situation?

Luckily, my fly by the seat of my pants–style 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.

Why I Love Ina’s Lemon Vinaigrette

Of course, Ina’s lemon vinaigrette is the reason I now look forward to eating salad almost every day—even if it comes in the form of a couple of handfuls of arugula. But this zesty wonder has become a champion in meal prep. First off, it’s ridiculously simple. It’s 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! It’s like the vinaigrette equivalent of putting on leggings. It’s effortless, but it makes you feel put together. 

Versatility is its middle name. Beyond salad and chicken, I use this vinaigrette 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. 

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 in this dressing, 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

It’s so simple that if you blink, you might miss it. Years ago, the queen herself shared an Instagram post with the how-to, but here’s a quick breakdown:

Ingredients

¼ cup fresh lemon juice
½ cup olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground pepper

Directions

Add the ingredients to a small bowl or measuring cup and whisk until well combined.

That’s it. You’re done! 

Tips for Making Ina’s Vinaigrette

1. 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.
2. 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.
3. 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.
4. 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!
5. 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. A heavier hand of either will drive the dressing in a different direction. More mustard is a good pairing for potato dishes or cruciferous vegetables like kale, broccoli, cabbage, Brussels sprouts or cauliflower. Honey or maple syrup adds sweetness and makes a more rounded, subtle vinaigrette that’s nice with more delicate leafy greens. 

I also love adding Parmesan, garlic, Worcestershire sauce and mustard powder to make an untraditional Caesar dressing or blending it with fresh herbs like parsley or basil to transform it into a sauce for grilled meat, veggies and fish. 

Fresh ginger adds some zip, a combo of oregano and garlic will take it in a Greek salad direction and blending in a spoonful of capers and some grated Parmesan gives it a completely different vibe. The base is simple, but the possibilities are endless. 

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?