🥗 Mediterranean Celery Olive Salad
Crisp • Briny • Lemony • 10-Minute Salad
🫒 Description
Mediterranean Celery Olive Salad is a bright, refreshing dish that celebrates clean flavors and simple ingredients. Crunchy celery pairs beautifully with briny olives, fresh herbs, lemon, and extra-virgin olive oil. It’s light yet satisfying, supports digestion, and works perfectly as a side dish, mezze plate addition, or quick lunch salad.
🧺 Ingredients (Serves 3–4)
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3 cups celery, thinly sliced (leaves included)
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¾ cup mixed olives, sliced (Kalamata, green, or both)
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1 small red onion or shallot, very thinly sliced
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2 tbsp fresh parsley, finely chopped
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1 tbsp fresh dill or mint (optional but lovely)
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Zest of ½ lemon
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2 tbsp fresh lemon juice
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3 tbsp extra-virgin olive oil
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Fresh black pepper, to taste
Optional Add-Ins (Mediterranean Style)
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¼ cup crumbled feta cheese
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1 tbsp capers, rinsed
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¼ tsp dried oregano
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Toasted walnuts or almonds for crunch
👩🍳 Instructions
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Prep the Vegetables
Thinly slice celery, olives, and onion. Place in a large bowl. -
Make the Dressing
In a small bowl, whisk olive oil, lemon juice, lemon zest, and black pepper. -
Combine
Pour dressing over salad. Add parsley and optional herbs. -
Toss & Rest
Toss gently and let sit 5–10 minutes to soften flavors. -
Finish
Taste and adjust lemon or olive oil if needed. Add feta or nuts if using.
🍽 Mediterranean Serving Ideas
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As a mezze with hummus and warm flatbread
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Alongside grilled fish or chicken
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With lentils or chickpeas for a light meal
❓ Q & A
Q: Should I peel the celery?
A: No need—just wash well. The strings add texture and fiber.
Q: What olives work best?
A: Kalamata give depth, green olives add brightness—mixed is ideal.
Q: Can I make this ahead of time?
A: Yes! It tastes even better after 30–60 minutes in the fridge.
Q: Is this salad good for digestion?
A: Yes—celery, olive oil, and lemon are all digestion-friendly staples.
Q: Can I make it low-sodium?
A: Use fewer olives, rinse them well, and add more herbs and lemon.
