🥗 Mediterranean Celery Olive Salad

Crisp, refreshing, tangy, and perfect as a side dish or light lunch.

⭐ Ingredients

Serves 3–4

• 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 parsley, chopped

• 2 tbsp capers (optional but delicious)

• 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. Prepare the vegetables:
   Slice celery, olives, onions, and chop parsley.

2. Make the dressing:
   In a small bowl whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper.

3. Combine:
   Add celery, olives, onions, capers (if using), and parsley to a bowl.

4. Dress the salad:
   Pour the dressing over and toss well.

5. Finish:
   Add feta on top. Chill 10–15 minutes for best flavor. Serve cold.

❓ Q&A

Q1: Can I make this salad ahead of time?

A: Yes! It stays crisp for up to 24 hours in the fridge. Add feta right before serving.

Q2: What olives are best for this?

A: A mix of green olives (briny) and black olives (mild) gives perfect balance. You can use kalamata too.

Q3: Any replacements for red wine vinegar?

A: Yes — use apple cider vinegar or more lemon juice.

Q4: Is this salad vegan?

A: Yes, simply skip the feta cheese to keep it vegan.

Q5: What can I serve it with?

A: Great with:

• Grilled chicken or fish

• Mediterranean rice

• Hummus & pita

• Falafel

• Pasta

Q6: How to make it more filling?

A: Add:

• Chickpeas

• White beans

• Quinoa

• Avocado cubes