Easy Mint Vinaigrette Recipe

Tangy and refreshing with a hint of sweetness, this Mint Vinaigrette recipe is the summer dressing you need to try. Drizzle it on your next salad.

As summer really gets underway, fresh herbs become more and more prevalent in gardens and farmers markets. Beyond basil, there are so many herbs that can elevate your cooking and create fresh flavors that will delight your tastebuds. No, I am not kidding.

This summer, my garden is packed with lemon thyme, oregano and rosemary. But I am always on the hunt for herbs at the farmers market.

Enter fresh mint. When I was a child, we grew fresh mint in our backyard and would harvest a little to muddle into iced tea whenever we made it (from the canister of Lipton's, naturally. It was the 80s after all). These days, I don't grow mint at home but I still love it in my lemonade and tea.

It also makes a tantalizingly different and unexpected dressing for salads and marinade for whatever you please.

Seriously, this Mint Vinaigrette recipe is calling your name. It's bright and fresh with a hint of sweetness, refreshing but not overwhelming.

As far as herbs go, mint is highly underrated. It's so much more than the garnish on iced tea or the green muddled in the bottom of cocktail glasses. No, mint can add delightful nuance to savory dishes as well. Think Mint Pesto Pasta with Pancetta, for instance.

It also makes an amazing vinaigrette.

Combined with lemon juice, red wine vinegar, olive oil, honey, mustard and seasonings, the mint transforms this into a refreshing drizzle perfect for salads, potatoes or whatever you like vinaigrette on. You can also marinate chicken with it.

This Mint Vinaigrette is tangy with a hint of sweetness. And it packs so well for lunches too, if you are doing the meal prep thing.

Why not try it? It takes minutes to whip up and you could be enjoying it all week long.

Just make sure you eat it within five days. Store the vinaigrette in the refrigerator in an airtight container.