The aim of this present study was to evalute Elettaria cardamomum (L.) Maton., Lavandula angustifolia Mill. and Salvia fruticosa Mill. essential oils in mouthwashes formulated with different combinations such as 0.1/0.25/0.1; 0.2/0.25/0.1; 0.3/0.1/0.1 in 10 mL (v/v), and their in vitro antibacterial activity performance. The characterization of the main essential oil components was performed by GC-FID and GC/MS analyses. The antimicrobial evaluation was performed by using the disc diffusion method against human pathogenic Staphylococcus aureus ATCC 6538, Escherichia coli NRLL B-3008, Bacillus cereus ATCC 14579, and Salmonella typhii (clinical isolate), respectively. In the present study, among the tested bacteria S. typhii was the most sensitive, while B. cereus and E. coli were the most resistant pathogens in the applied mouthwash formulations. The essential oil combination containg mouthwash formulations can be used as a functional naturals based cosmetics.