The invention provides salad flavor, which comprises the following components in percentage by weight: 1 to 2.5 percent of sweet orange oil, 0.3 to 0.5 percent of caprylic acid, 2 to 3 percent of marjoram oil, 0.5 to 1 percent of myristic acid, 2 to 3 percent of lemon oil, 0.3 to 0.8 percent of octanol, 5 to 8 percent of celery seed oil, 0.5 to 1 percent of ethyl acetate, 0.3 to 2 percent of ethyl octylate, 0.2 to 1 percent of gamma-decalactone, 0.2 to 0.5 percent of capraldehyde, 2 to 4 percent of celery seed oleoresin, 1 to 1.5 percent of mace oil, 2 to 3.5 percent of anisic aldehyde, 10 to 15 percent of dill oil, 1 to 3.5 percent of estragon oil, 1 to 2 percent of thyme oil, 2 to 2.5 percent of coriander oil, 0.3 to 0.5 percent of ginger oil, 0.5 to 1.5 percent of ginger oleoresin, 0.5 to 1.5 percent of lime oil, 1 to 3 percent of cinnamon leaf oil, 0.5 to 3.5 percent of fennel, 0.5 to 1.5 percent of allspice oil, 18 to 28 percent of corn oil, 10 to 15 percent of olive oil and 8 to 10 percent of clove oil. The product of the invention has unique flavor, lasting and stable fragrance, readily available raw materials and vast market prospect.