Who knew a salad could be this aromatic, zesty, and refreshing?
If you’re seeking to spruce up your salads in a way that teases the taste buds, look no further. Making mint salad is a breeze, and eating it is even smoother. In just 15 minutes and three simple steps, you’ll create a lean-and-green mix that can transform any meal. Not to mention: it’s suitable for a wide range of diets!
I like to make mint salad in the middle of summer and pair it with a glass of either Strawberry Lemonade or Watermelon Sangria. It’s the perfect salad to bring to a picnic, especially if you want your dish to stand out on the table. For this reason, it also makes a bright accompaniment during any holiday feast. With a flavor that’s as vibrant as its color, mint salad can catch the eye and satisfy a big appetite.
Plus, it’s got a delightful honey-lemon dressing that even kids can enjoy. Mint salad is an easy win for all kinds of reasons and seasons!
How to Grow Your Own Mint Plant
Herb gardens are becoming more popular as a way for people to save money while learning how to grow their own food in abundance. One of the best parts about growing mint is that you can do so indoors, so no matter the time of year, you’ve got fresh leaves to spare. All you need is a lot of light, a pot that’s at least eight inches deep, and fresh potting mix. Professionals recommend that you use transplants instead of growing your own seeds because transplants will flourish more easily. Make sure to water the plants consistently, especially when the soil feels dry.
How to make ahead and store
To prep ahead, store the salad mix and dressing separately, each in their own airtight container in the fridge. Mix together before right serving. They’ll last like this for up to 5 days. If you have already mixed the salad with dressing, it will only last for 1 to 2 days before it’s too soggy. I don’t recommend freezing it. Mint salad is best enjoyed as fresh as possible.
Serving Suggestions
If you want to beef up your mint salad with protein, top it with Lamb Meatballs, Baked Falafel, Greek Turkey Meatballs with Feta, or Baked Tofu. Alternatively, you could serve it as a side to a mouthwatering main like Easy Sweet Potato Veggie Burgers or Asparagus Risotto. Last but not least, you’re more than welcome to savor this salad in between courses for a pretty little palate cleanser. Get creative with this one; it’s sure to pleasantly surprise you!
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1 to 2 teaspoons honey
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large English cucumber thinly sliced
- 2/3 cup cherry tomatoes halved (optional)
- 1/3 cup red onion thinly sliced
- 2/3 cup fresh mint leaves chopped
- 1/4 cup feta cheese crumbled
Instructions
- In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper. Adjust seasonings and sweetness as needed.
- In a large salad bowl, combine the sliced cucumber, cherry tomatoes, red onion, and chopped mint.
- Drizzle with dressing and sprinkle crumbled feta cheese over the top before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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