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.