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–+ servings
Lebanese oregano salad
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4.46 from 11 votes

Fresh Oregano Salad

A fresh tangy traditional Lebanese oregano salad. Perfect as a side salad, on it's own or with bread. Accidentally a vegan salad and gluten free.
Prep Time20 minutes
Total Time20 minutes
Course: Breakfast, Salad, side
Cuisine: Lebanese
Diet: Gluten Free, Vegan
Servings: 4 servings
Calories: 125kcal
Author: Janelle Hama

Equipment

Ingredients

  • 3 cups Fresh oregano Leaves only
  • 1 med White Onion finely diced
  • ¼ cup Olive Oil extra virgin (to taste)
  • ½ cup Lemon juice fresh (to taste)
  • 1 pinch Salt to taste

Instructions

  • Separate oregano leaves from stalks. Wash & dry thoroughly
  • In a mixing bowl, add fresh oregano leaves, finely diced onion, olive oil, fresh lemon juice, salt and toss salad together.
  • Serve.

Video

Notes

Add olive oil and lemon juice to taste 
Use bread to mop up any left-over juices

Nutrition

Serving: 120g | Calories: 125kcal | Carbohydrates: 30g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Sodium: 151mg | Potassium: 525mg | Fiber: 16g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 15mg | Calcium: 586mg | Iron: 13mg