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+ servings
Platter of an herb salad.

Herb Salad

This Herb Salad is so easy to make and absolutely bursting with flavor! Use whatever herbs you love and have on hand!
Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 side dish
Calories 13kcal


  • 4 cups lettuce mixed
  • 2 cups arugula or other green
  • 2 cups herbs fresh, use less if using strong flavored herbs
  • 1/2 recipe lemon vinaigrette


  • Wash and dry herbs and lettuce.
  • Tear into bite sized pieces.
  • Toss with lemon vinaigrette (or your favorite vinaigrette.)



Some herbs lend themselves more to being used in a salad than others.  My first rule of thumb is to use herbs that you like.  If you love the flavor of an herb, you'll love it in a salad!
Herbs to use:  soft leaf herbs work best, like chervil, marjoram, basil, chives, garlic chives, purslane, lovage, basil, mint, dill, oregano, cilantro, parsley, thyme, nasturtium, and lemon verbena.
Herbs to avoid or use sparingly - rosemary, mature sage, savory, and hyssop.


Calories: 13kcal | Carbohydrates: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Sugar: 1g | Vitamin C: 1mg | Iron: 1mg