Tomato & Oregano Salad

Despite not being a traditional salad herb, oregano is actually delicious with lettuce and salad leaves, especially served with Mexican, South American or Spanish dishes. This tomato and oregano salad is very tasty with spicy chicken or beans, and served in a tortilla; but it would also be delicious on the side with stews or pasta dishes. An additional pinch of thyme would be good here too... both herbs combine brilliantly with the dressing ingredients to make something spicy, but also light and fragrant at the same time.


  • Tomatoes
  • Salad Leaves
  • Red Onion
  • Fresh Red Chilli
  • Oregano (and Thyme?!)
  • Red Wine Vinegar
  • Lemon and/or Lime
  • Extra Virgin Olive Oil
  • Honey
  • Dijon Mustard
  • Garlic

Wash the Salad Leaves

Wash and halve or chop the Tomatoes (depending on what size they are…)

Prepare the Herbs – Oregano and Thyme – by picking fresh and drying.  For this recipe, I’d use 70% Oregano and 30% Thyme, but you might fancy a different ratio…! If you’re pushed for time, microwave is useful for drying out Herbs…

Make the Dressing

Whisk up the following in a large bowl: 1 tbsp Red Wine Vinegar, 1 tbsp Lemon, 3 tbsp Extra Virgin Olive Oil, 1 or 2 tsp Dijon, 1 tsp Honey, half a clove of Garlic (crushed), half a Red Chilli (finely chopped or crushed)…

Taste and season the Dressing before adding a few big sprinkles of Oregano and / or Thyme and stirring

Add the Leaves and Tomatoes to a bowl – and dress just before serving

Great with Paella

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