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Salvia is a widely used herb that also contains essential oils and other valuable compounds. In this work, the hydrolates of five <i>Salvia</i> sp. were evaluated for their potential antimicrobial and antioxidant activity against four bacterial strains. The hydrolates were obtained from fresh leaves by microwave-assisted extraction. Chemical composition analysis by gas chromatography and mass spectrometry revealed that their major constituents were isopulegol (38.2–57.1%), 1,8-cineole (4.7–19.6%), and thujone (5.6–14.1%). The minimum inhibitory concentration (MIC) of the plant hydrolates was tested by the microdilution method at concentrations ranging from 1.0 to 512 μg/mL. The hydrolates prepared from <i>Salvia officinalis</i> and <i>S. sclarea</i> showed inhibitory activity on the tested Gram-positive and Gram-negative bacteria, taxon <i>Salvia nemorosa</i> showed inhibitory activity only partially. The hydrolate of <i>S. divinorum</i> had practically no antibacterial effect. <i>Enterobacter asburiae</i> was the only bacterium for which we found sensitivity to the hydrolate of <i>S. aethiopis</i>, with a MIC50 value of 216.59 µL/mL. The antioxidant activity of the hydrolates was low, ranging from 6.4 to 23.3%. Therefore, salvia hydrolates could be used as antimicrobial agents in medicine, cosmetics, and food preservation.