Lemon Oregano Garden Salad

Name: Lemon Oregano Garden Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups butter lettuce or mixed greens; 1 cup baby spinach; 1 cup cherry tomatoes, halved; 3 hard-boiled eggs, sliced; ¼ cup thinly sliced red onion, optional; 2 tbsp fresh herbs, such as parsley, basil, or dill; Salt and pepper, to taste; ¼ cup Lemon Olive Oil; 2 tbsp Oregano White Balsamic; 1 tsp Dijon mustard; 1 tsp Franklin Raw Honey, optional; 1 small garlic clove, minced; Salt and pepper, to taste

April 27, 2026

Lemon Oregano Garden Salad Recipe at The Little Shop of Olive Oils

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.