Mediterranean Celery Olive Salad
A crisp, refreshing, briny salad that comes together in minutes and brings BIG Mediterranean vibes.
⭐ Serves: 3–4
⭐ Time: 15 minutes
Ingredients
Salad Base
3 cups celery, thinly sliced
½ cup green olives, sliced (or whole pitted)
¼ cup black olives, sliced
¼ cup red onion, thinly sliced
¼ cup fresh parsley, chopped
2 tbsp capers (optional but highly recommended)
¼ cup feta cheese, crumbled (optional)
Dressing
3 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tbsp red wine vinegar
1–2 garlic cloves, minced
½ tsp dried oregano
Salt & black pepper to taste
🍋 Directions
1. Prep the veggies
Slice the celery into thin half-moons so it stays crunchy but not chunky. Slice both olives, thin out the red onion, and chop up the parsley. Set aside in a mixing bowl.
2. Make the dressing
In a small bowl, whisk together:
olive oil + lemon juice + red wine vinegar + garlic + oregano + salt + pepper.
The mix should be tangy and fragrant.
3. Combine everything
Add celery, olives, onions, parsley, and capers to a bowl. Toss gently to distribute the flavors.
4. Add the dressing
Pour the dressing over the salad and toss well until everything is lightly coated and glossy.
5. Finish with feta
Sprinkle crumbled feta on top.
Chill for 10–15 minutes to let the flavors mingle and the celery get extra crisp.
6. Serve cold
Enjoy as a side dish, snack, or lunch bowl.
❓ Q&A
Q1: Can I make it ahead?
Yep! It stays fresh and crisp for up to 24 hours. Add feta right before serving.
Q2: Best olives?
A combo of green olives (salty/briny) and black olives (mild) gives the perfect balance. Kalamata works great too.
Q3: Substitute for red wine vinegar?
Use apple cider vinegar or more lemon juice.
Q4: Is it vegan?
Yes — just leave out the feta.
Q5: What to serve it with?
Perfect with:
Grilled chicken or fish
Mediterranean rice
Hummus & pita
Falafel
Pasta dishes
Q6: How to make it more filling?
Add:
Chickpeas
White beans
Quinoa
Avocado cubes