Savor this Mediterranean Celery Salad blending crisp organic celery, juicy tomatoes, red onions and savory Kalamata olives with aromatic basil and parsley. A zesty lemon and garlic dressing infuses each bite with bright, bold flavors resulting in a refreshing dish perfect as a light lunch or side for any occasion.

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I really love makin this crunchy Mediterranean Celery Salad because it’s super easy to throw together and it’s full of nutrients. I start with 6 organic celery stalks, washed and thinly sliced, along with 2 cups of cherry tomatoes halved and 1 small red onion thinly sliced.

I toss in 1/2 cup Kalamata olives and a handful of freshly chopped basil and parsley. I think this salad is one of the best ways to get a good dose of vitamins and fiber while enjoyin a light lunch or as a healthy side with grilled chicken or fish.

In a small bowl I mix 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, juice from 1 lemon, 1 crushed garlic clove and 1 teaspoon dried oregano with salt and pepper to taste. This is a simple, flavorful dish that fits perfectly with a Mediterranean diet.

Why I Like this Recipe

I really love this recipe because it hits all the right spots for me. First off, the mix of flavors is just amazing. The crunchy celery, juicy cherry tomatoes, and tangy red onions all come together in a way that makes every bite interesting. I also like that its super easy to make – I can throw it together without spending hours in the kitchen. Another reason is that it feels really healthy, like i’m doing something good for myself, but at the same time its still really tasty. Lastly, the way the olive oil, red wine vinegar, lemon juice and oregano blend together as a dressing makes the dish feel extra fresh and homemade, which i just love.

This crunchy Mediterranean Celery Salad is basically a mix of organic celery, tomatoes, red onion and tons of fresh herbs all tossed in a killer Kalamata dressing. I like how the recipe doesn’t overcomplicate things – the celery is sliced real thin, the tomatoes are halved, and the olives are roughly chopped so that every bite has a bit of everything. I mix the dressing in a small bowl with olive oil, red wine vinegar, lemon juice and oregano, then pour it all over the veggies so every part gets some of it. Kick it up with minced garlic, basil and parsley, season with salt and pepper, and let it chill in the fridge for a while. It’s perfect as a light lunch or a side dish with grilled chicken or fish. It may be simple, but i just really dig how fresh and lively it tastes every time i make it.

Ingredients

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Celery: crisp, high in fiber and vitamins, supports digestions and add a refreshing crunch.
Cherry tomatoes: naturally sweet, bursting with antioxidants and vitamin C, add flavor and color.
Kalamata olives: salty and rick in healthy fats, they enhance every bite with robust taste.
Fresh basil: aromatic herb which lend a sweet, subtle flavor and add bright herbal notes.
Red wine vinegar: add a tangy sourness and depth, balancing the salad’s natural sweetness.
Lemon juice: zesty and bright, it freshens and liven up the vibrant mix of ingredients.
Garlic: pack a pungent, savory punch, providing a subtle kick and great flavor uplift.

Ingredient Quantities

6 organic celery stalks, washed and thinly sliced

2 cups cherry tomatoes, halved (you can use grape tomatoes if you prefer)

1 small red onion, thinly sliced

1/2 cup Kalamata olives, pitted and roughly chopped

1/4 cup fresh basil, roughly chopped

1/4 cup fresh parsley, roughly chopped (feel free to add extra herbs if you like)

1 garlic clove, minced

3 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Juice from 1 lemon

1 teaspoon dried oregano

Salt and pepper to taste

How to Make this

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1. Rinse and thinly slice the celery stalks and red onion, then halve the cherry tomatoes and roughly chop the Kalamata olives.

2. In a large bowl, combine the sliced celery, tomatoes, onions and olives.

3. Finely mince the garlic clove and roughly chop both fresh basil and parsley.

4. In a small bowl, mix the extra virgin olive oil, red wine vinegar, lemon juice and dried oregano until well combined.

5. Pour the dressing over the veggies in the large bowl and toss everything together so all ingredients get coated.

6. Add the minced garlic, fresh basil and parsley to the bowl and give it another mix.

7. Season with salt and pepper to taste, making sure to stir it in evenly.

8. Let the salad rest in the fridge for at least 15 minutes so the flavours can meld together.

9. Give it one final toss before serving as a light lunch or a side with grilled chicken or fish.

Equipment Needed

1. A large mixing bowl to combine the veggies
2. A cutting board for slicing the celery, red onion, tomatoes and chopping the olives and herbs
3. A sharp chef’s knife for all the chopping, slicing and mincing
4. A small bowl for mixing the dressing
5. Measuring spoons and a measuring cup for the olive oil, vinegar, lemon juice and oregano
6. A large spoon or tongs to toss and mix the salad ingredients
7. The fridge to chill the salad for at least 15 minutes before serving

FAQ

Can I substitute another crunch veggie if I dont have celery?

Sure, you can use cucumbers or bell peppers. Theyre pretty crunchy and work fine, though the flavor will be a bit different.

Can I leave out the red onion?

Yes, you can totally skip it if youre not a fan. If you want some bite, you might try a little shallot instead.

Does this salad need time to chill before eating?

It helps if you let it sit in the dressing for about 15 minutes or so. That gives the flavors time to blend, but it wont be bad if you eat it right away either.

How long will this salad last in the fridge?

About 2 days in an air-tight container. Sometimes the veggies get a bit soggy, so best it eat it sooner rather than later.

Can I add other ingredients like feta cheese?

Absolutely, crumbled feta is a great addition if you like a bit more creaminess and flavor in your salad.

Mediterranean Celery Salad Recipe Substitutions and Variations

If you don’t have cherry tomatoes, you can use diced regular tomatoes instead they give a similar sweetness with a different texture
Instead of Kalamata olives, try using black or green olives if you’re looking for a substitute that delivers a comparable briny flavor
You can swap red onion with a shallot if you feel like the onion is too strong, its milder taste might work better for you
If red wine vinegar is missing from your pantry, apple cider vinegar is a decent replacement that still adds some tanginess
For a different crunch, some people also mix in thinly sliced cucumber along with the celery

Pro Tips

1. Use a really good extra virgin olive oil since it really makes a difference in taste; cheap oil just won’t cut it so spend a little extra.
2. Make sure you chop all your veggies into similar sizes so every bite has that perfect mix of flavors. Even if it looks a bit messy, it tastes awesome.
3. Let your salad chill in the fridge a bit longer if you can. I found that waiting 30 minutes instead of 15 helps the flavors blend even more.
4. If you want a little extra heat, try tossing in just a pinch of crushed red pepper flakes; it gives the dish a fun kick without overpowering the other flavors.