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.

Freshen Up Your Other Summer Dishes

Fresh mint isn’t just for green salads—it’s a versatile herb that can upgrade many dishes. Here are a few of my favorite ways to use it:

• Watermelon Feta Salad is a refreshing summer classic where juicy watermelon, tangy feta, and chopped mint come together for a flavor explosion. A little black pepper, a pinch of salt, and a drizzle of olive oil take it over the top—it’s perfect for backyard cookouts or impromptu patio dinners.
• Creamy pasta dishes like carbonara or penne alla vodka also shine with a hit of mint. Try swapping basil for torn mint for a fresh twist. It cuts through the richness and adds a bright, aromatic lift. Lately, I’ve been hooked on finishing my pastas with a generous dollop of ricotta, a scattering of torn mint, and a sprinkle of flaky sea salt. It’s dangerously good.
• Fresh berries with homemade whipped cream and a shower of shredded mint? Chef’s kiss. Strawberries are my favorite, but any berry will do. The whipped cream takes less than five minutes to make, and the mint adds a clean, lightly sweet note that balances the fruit’s acidity.

So next time a dish feels like it’s missing something, reach for the herb garden. Mint might just be the zhush you didn’t know you needed.