Lemon Oregano Garden Salad
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This Lemon Oregano Garden Salad is fresh, simple, and just the kind of recipe that makes everyday ingredients feel a little more special. With crisp greens, juicy tomatoes, tender hard-boiled eggs, and a bright homemade dressing, it’s the perfect salad for spring lunches, easy dinners, or a light side dish that still feels satisfying.
What really brings this salad to life is our Lemon Olive Oil and Oregano White Balsamic. The Lemon Olive Oil adds a clean, citrusy brightness, while the Oregano White Balsamic brings that savory, herb-forward flavor with just the right touch of sweetness. Together, they make a dressing that tastes fresh, balanced, and so much better than anything from a bottle.
It’s one of those salads that comes together quickly but feels thoughtful on the table—light, colorful, and full of flavor in every bite.
Lemon Oregano Garden Salad
Rated 5.0 stars by 1 users
Category
Salads
Cuisine
American
Author:
Servings
4 servings
Prep Time
15 minutes
Cook Time
10 minutes
Calories
180
A fresh and colorful garden salad with crisp greens, tomatoes, hard-boiled eggs, and a bright homemade dressing made with Lemon Olive Oil and Oregano White Balsamic.
Ingredients
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6 cups butter lettuce or mixed greens
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1 cup baby spinach
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1 cup cherry tomatoes, halved
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3 hard-boiled eggs, sliced
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¼ cup thinly sliced red onion, optional
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2 tbsp fresh herbs, such as parsley, basil, or dill
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Salt and pepper, to taste
For the Lemon Oregano Dressing
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¼ cup Lemon Olive Oil
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2 tbsp Oregano White Balsamic
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1 tsp Dijon mustard
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1 tsp Franklin Raw Honey, optional
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1 small garlic clove, minced
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Salt and pepper, to taste
Directions
Arrange the butter lettuce or mixed greens in a large salad bowl.
Add the baby spinach, cherry tomatoes, sliced hard-boiled eggs, red onion if using, and fresh herbs.
In a small bowl, whisk together the Lemon Olive Oil, Oregano White Balsamic, Dijon mustard, honey, garlic, salt, and pepper.
Taste the dressing and adjust as needed—add a little more balsamic for tang or a touch more honey for sweetness.
Drizzle the dressing over the salad just before serving.
Toss gently, or leave it beautifully arranged and serve the dressing on the side.
Recipe Note
Optional Variations
Add grilled chicken or shrimp to make it a full meal.
Sprinkle with feta or goat cheese for a creamy, salty finish.
Add cucumbers, olives, or roasted chickpeas for extra texture.
Swap the hard-boiled eggs for avocado if you prefer.
Tracey’s Notes
This is such an easy salad to keep in your back pocket. The Lemon Olive Oil keeps everything bright and fresh, while the Oregano White Balsamic gives the dressing that savory, herby flavor that makes it feel a little more special. It’s simple, pretty, and perfect for those days when you want something light but still full of flavor.
Nutrition
Nutrition
- Nutrition Serving Size
- 1 serving
- per serving
- Calories
- 180
- Fat
- 13 grams
- 17%
- Saturated Fat
- 3 grams
- 15%
- Cholesterol
- 110 milligrams
- 35%
- Sodium
- 250 milligrams
- 11%
- Carbs
- 11 grams
- 4%
- Fiber
- 3 grams
- 10%
- Sugar
- 6 grams
- 12%
- Protein
- 8 grams
- 16%