The One Ingredient I'm Adding to All My Summer Salads

The One Ingredient I'm Adding to All My Summer Salads

The One Ingredient I'm Adding to All My Summer Salads



After winter and the hearty soups, stews, and slow cooker chilis dominating my weeknight dinner rotation, I start craving spring and summer's bright, bold flavors. I find myself reaching for crisp vegetables, tangy citrus, juicy fruits like strawberries and peaches, and freshly grilled proteins. In short, I want to taste the culinary equivalent of a rainbow.

Though I love discovering new dishes at restaurants—especially in the summer when the sun is shining and patios buzz with conversation—my wallet doesn’t always share my enthusiasm. So when I recently tried a local spot that featured fresh mint in their salad, I was inspired. The herb added a bright, slightly sweet twist that felt perfect for the season, and I couldn’t wait to experiment with it in my own kitchen.

How To Add Mint to Your Salads

The easiest way to add mint to your salads is to simply tear a tablespoon or two of the leaves directly over the salad, breaking them into small pieces so every bite gets a pop of flavor. You can certainly chop them if you prefer, but I like to skip the extra dishes—and there’s something satisfying about being hands-on with your food.

My go-to salad starts with a handful of peppery arugula, then gets layered with quartered cherry tomatoes, sliced seasonal fruit (I rotate between strawberries, plums, nectarines, and peaches), a well-seasoned grilled chicken breast, and a ball of creamy burrata. A drizzle of balsamic glaze, a splash of olive oil, and more salt and pepper tie it all together. I made this for my family on a recent beach trip, and they couldn’t stop talking about it the entire weekend. 

Why does fresh mint work so well in a salad like this? Because it brightens. It’s bold and refreshing without veering into toothpaste territory. And the best part? It brings big flavor without weighing you down—no post-lunch food coma here.