This crisp Mediterranean Celery Salad transforms humble celery into a show-stopping side dish with juicy tomatoes, briny olives, creamy feta, and a tangy lemon dressing that’ll have you coming back for seconds.
Let me tell you, I used to think celery was just for snacking with peanut butter or tossing into soup stock. Then I discovered this gem during a trip to a Greek taverna, where they served the crunchiest, most flavorful celery salad I’d ever tasted. I was hooked instantly, and now it’s my go-to whenever I need something fresh and vibrant on the table.
Table of Contents
Why You’ll Love This Mediterranean Celery Salad
This isn’t your average chopped celery salad. We’re talking about crisp, thinly sliced celery that soaks up a gorgeous Mediterranean dressing packed with lemon, olive oil, and Dijon mustard. The combination of fresh herbs, sweet cherry tomatoes, and salty kalamata olives creates this incredible balance that’s both refreshing and satisfying.
It’s the perfect side dish for grilled chicken, fish, or lamb. Plus, it comes together in about 15 minutes, which means you can whip it up even on your busiest weeknights. And honestly? The crunch factor alone makes it worth trying.
What Makes This Celery Chopped Salad Special
The secret’s in how we prep the celery. Instead of rough chunks, we’re slicing it thin on a diagonal, which gives you these beautiful, elegant pieces that actually taste delicate instead of stringy. Peeling the celery stalks might seem fussy, but trust me—it removes those tough fibers and makes every bite tender and crisp.
Then there’s the dressing. We’re not just drizzling olive oil and calling it a day. This Mediterranean-style dressing has chopped olives and crumbled feta mixed right in, so every forkful gets a little burst of briny, tangy goodness.
Heavenly Mediterranean Celery Salad
Equipment
- Large mixing bowl
- Salad spinner
- Vegetable peeler
- Sharp knife
- mason jar
- Small hole grater
Ingredients
For the Celery Salad
- 8 cups organic celery stalks about 8 large stalks, peeled and sliced thin on diagonal
- 1 cup cherry tomatoes halved
- ½ cup fresh parsley chopped
- ½ cup fresh basil chopped
- 2-4 tablespoons celery leaves chopped
- ⅓ cup red onion peeled and sliced thin
- Kalamata olives to taste, plus extra for garnish
- Feta cheese to taste, plus extra for garnish
For the Mediterranean Salad Dressing
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ½ teaspoon lemon zest grated
- 1 tablespoon Dijon mustard
- 1-1/2 teaspoons dried oregano
- 3 tablespoons Kalamata olives pitted and chopped
- 3 tablespoons feta cheese crumbled
- 1 clove garlic grated on small hole grater
Instructions
- Rinse all your vegetables under cold water. Pat them dry with a clean kitchen towel or use a salad spinner. Make sure everything’s nice and dry so the dressing doesn’t get watered down.
- Peel your celery stalks with a vegetable peeler to remove those stringy fibers. Once they’re peeled, slice them thin on a diagonal about 1/4-inch thick. This creates beautiful, elegant pieces.
- Slice the cherry tomatoes in half (or quarter them if they’re large). Chop up your parsley, basil, and celery leaves. Peel and thinly slice your red onion. Pro tip: soak the onion slices in ice-cold water for 10 minutes if you want to mellow out the bite, then drain and pat dry.
- Make the dressing: Add olive oil, lemon juice, lemon zest, Dijon mustard, dried oregano, chopped olives, crumbled feta, and grated garlic to a mason jar. Seal the lid tightly and shake vigorously for at least 30 seconds until everything emulsifies into a creamy, tangy dressing.
- Add all your prepped salad ingredients to a large mixing bowl. Drizzle the Mediterranean dressing over everything, starting with about half and adding more to taste. Toss gently until every piece is coated and ingredients are evenly distributed.
- Top with extra kalamata olives and crumbled feta cheese. Finish with a few grinds of freshly ground black pepper. Serve immediately or let it sit for 30 minutes to allow the flavors to marry.
Notes
Ingredients You’ll Need
Here’s what you’ll need to make this amazing salad. Most of these ingredients are pantry staples, and the fresh stuff is easy to find at any grocery store.
For the Celery Salad
| Ingredient | Amount | Notes |
|---|---|---|
| Organic celery stalks | 8 cups (about 8 large stalks), peeled and sliced thin on diagonal | Choose firm, crisp stalks with bright green leaves |
| Cherry tomatoes | 1 cup, halved | Use ripe, sweet tomatoes for best flavor |
| Fresh parsley | 1/2 cup, chopped | Flat-leaf parsley works best |
| Fresh basil | 1/2 cup, chopped | Tear by hand or chop gently to avoid bruising |
| Celery leaves | 2-4 tablespoons, chopped | Don’t toss those leaves—they’re packed with flavor! |
| Red onion | 1/3 cup, peeled and sliced thin | Soak in cold water if you want a milder bite |
| Kalamata olives | To taste, plus extra for garnish | Pitted makes eating easier |
| Feta cheese | To taste, plus extra for garnish | Use good-quality Greek feta for authentic flavor |
For the Mediterranean Salad Dressing
| Ingredient | Amount | Notes |
|---|---|---|
| Extra-virgin olive oil | 1/2 cup | Use your best quality here—it really shines |
| Fresh lemon juice | 1/4 cup | Freshly squeezed is key |
| Lemon zest | 1/2 teaspoon, grated | Adds bright, citrusy punch |
| Dijon mustard | 1 tablespoon | Helps emulsify and adds tang |
| Dried oregano | 1-1/2 teaspoons | Classic Mediterranean herb |
| Kalamata olives | 3 tablespoons, pitted and chopped | These go IN the dressing too |
| Feta cheese | 3 tablespoons, crumbled | Yep, cheese in the dressing! |
| Garlic | 1 clove, grated on small hole grater | Fresh garlic makes all the difference |
How to Make Mediterranean Celery Salad
Let’s walk through this step by step. It’s really straightforward, I promise.
Prep Your Vegetables
First things first—give all your veggies a good rinse under cold water. You can pat them dry with a clean kitchen towel or use a salad spinner if you’ve got one. Nobody wants a watered-down dressing, so make sure everything’s nice and dry.
Here’s where the magic happens: peel your celery stalks with a vegetable peeler. I know it sounds like extra work, but those stringy fibers can really ruin the texture. Once they’re peeled, slice them thin on a diagonal. You’ll end up with these gorgeous, elegant pieces that look way fancier than they actually are.
Chop and Slice Everything Else
Grab your cherry tomatoes and slice them in half. If they’re on the larger side, feel free to quarter them. The goal is bite-sized pieces that’ll mix well with the celery.
Now for the herbs—chop up your parsley and basil, and don’t forget those celery leaves! Those little guys pack so much flavor, and it’s a shame to waste them. Just chop them up and toss them in with the rest.
Peel and thinly slice your red onion. Pro tip: if you find raw onion a bit too sharp, soak the slices in ice-cold water for about 10 minutes, then drain and pat dry. It mellows out the bite while keeping that crisp texture.
Make the Dressing
This is where things get fun. Grab a mason jar (or any container with a tight-fitting lid) and toss in all your dressing ingredients—olive oil, lemon juice, lemon zest, Dijon mustard, dried oregano, chopped olives, crumbled feta, and grated garlic.
Seal that lid up tight and shake it like you mean it! You want everything to emulsify and blend together into this creamy, tangy, absolutely delicious dressing. It should look thick and glossy, with little flecks of olive and feta throughout.
“The dressing is honestly good enough to drink straight from the jar,” my friend once told me after trying this recipe. I don’t recommend it, but I get the sentiment!
Toss It All Together
Add all your prepped salad ingredients to a large mixing bowl. You want enough room to actually toss everything without making a mess all over your counter.
Drizzle that gorgeous Mediterranean dressing over everything. Start with about half the dressing, toss gently, then add more to taste. I usually end up using all of it because I love a well-dressed salad, but you do you.
Give it a good toss until every piece of celery is coated and the tomatoes, herbs, olives, and onions are evenly distributed. Then top it off with some extra kalamata olives and crumbled feta cheese, because why not?
Finish with a few grinds of freshly ground black pepper, and you’re done!
Expert Tips for the Best Results
Here are some tricks I’ve learned over the years that’ll take your celery chopped salad from good to absolutely incredible.
Choose the Right Celery
Not all celery is created equal. Look for organic celery with firm, crisp stalks and lots of fresh green leaves. The leaves are actually a sign of freshness, so don’t shy away from bunches with plenty of them.
Avoid celery that looks limp, has brown spots, or feels rubbery. Fresh celery should snap when you bend it, not bend like rubber.
Don’t Skip the Peeling
I get it—peeling celery feels tedious. But those strings are no joke, and they can make your salad feel like you’re chewing on dental floss. Just run a vegetable peeler down the outside of each stalk, and you’ll remove all those tough fibers in seconds.
Let the Flavors Marry
This salad is delicious right away, but it gets even better after sitting for about 30 minutes. The celery absorbs some of that tangy dressing, the onions mellow out, and everything just comes together beautifully.
If you’ve got the time, make it ahead and let it chill in the fridge for a bit before serving.
Make It Your Own
The beauty of this Mediterranean celery salad is how versatile it is. You can easily customize it based on what you have on hand or what you’re craving.
Variations to Try
Add Some Protein
Turn this into a full meal by adding grilled chicken, shrimp, or chickpeas. I love tossing in some canned white beans for a vegetarian protein boost.
Switch Up the Cheese
Not a feta fan? Try crumbled goat cheese, shaved Parmesan, or even little cubes of fresh mozzarella. They all work beautifully with the Mediterranean flavors.
Get Creative with Herbs
While parsley and basil are classic, you can absolutely experiment. Fresh dill is amazing here, and mint adds this unexpected freshness that’s really lovely. Cilantro works too if you’re a cilantro person (if not, just ignore me).
Add Some Crunch
Toasted pine nuts, slivered almonds, or even some crispy croutons can add another layer of texture. Sometimes I’ll toss in some toasted pumpkin seeds for extra nutrition and crunch.
Make It Spicy
Want some heat? Add a pinch of red pepper flakes to the dressing or toss in some sliced pepperoncini peppers with the salad ingredients.
Troubleshooting Common Issues
My Salad Is Watery
This usually happens when the vegetables aren’t dried properly after washing. Make sure everything’s completely dry before you add the dressing. Also, if you’re making this ahead, the tomatoes can release moisture as they sit, so you might want to drain off any excess liquid before serving.
The Celery Is Too Stringy
You probably skipped the peeling step, didn’t you? No judgment—I did it too the first time. Just peel those stalks next time, and you’ll be amazed at the difference.
The Dressing Won’t Emulsify
Make sure your jar lid is on tight and shake it vigorously for at least 30 seconds. The Dijon mustard should help everything come together. If it’s still separating, try adding a tiny splash of warm water and shaking again.
It Tastes Bland
Season it! Don’t forget that freshly ground black pepper at the end. You might also need a pinch of salt, especially if your feta and olives aren’t super salty. Taste and adjust as you go.
How to Use Celery Salad in Recipes
This Mediterranean celery salad isn’t just a side dish—it’s incredibly versatile and can be used in so many creative ways.
Stuff it into pita pockets with some grilled chicken or falafel for an amazing lunch. Pile it onto crusty bread for a Mediterranean-style bruschetta. Use it as a topping for grilled fish or lamb. I’ve even used it as a pizza topping on homemade flatbread, and it was absolutely delicious.
It also makes a great addition to grain bowls. Just layer it over quinoa or farro with some hummus, and you’ve got yourself a seriously satisfying meal.
Storage and Make-Ahead Tips
Here’s how to keep your salad fresh and delicious for as long as possible.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Refrigerator (dressed) | 1-2 days | Store in airtight container; salad will soften over time |
| Refrigerator (undressed) | 3-4 days | Keep dressing separate and toss just before serving |
| Dressing only | Up to 1 week | Store in sealed jar; shake well before using |
| Freezer | Not recommended | Fresh vegetables and cheese don’t freeze well |
Reheating
This is a cold salad, so there’s no reheating needed! Just give it a good stir if the dressing has settled, and serve it chilled or at room temperature.
No-Waste Kitchen Ideas
Got leftover celery? Use those ends and less-than-perfect stalks for vegetable stock. The leaves can be frozen and tossed into soups or stews for extra flavor. Leftover herbs can be chopped and frozen in olive oil in ice cube trays—perfect for cooking later.
If you’ve got extra dressed salad that’s getting a bit soft, blend it up with some Greek yogurt or tahini for an incredible salad dressing or dip. Waste not, want not!
Nutritional Information
Here’s the approximate nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 19g |
| Saturated Fat | 4g |
| Cholesterol | 8mg |
| Sodium | 320mg |
| Total Carbohydrates | 8g |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 3g |
| Vitamin A | 15% DV |
| Vitamin C | 25% DV |
| Calcium | 8% DV |
| Iron | 6% DV |
Mediterranean Celery Salad
Can I make this salad ahead of time?
Absolutely! You can prep all the ingredients and make the dressing up to a day in advance. Just keep everything separate in the fridge and toss it together about 30 minutes before serving. The salad tastes best within the first day or two, as the celery can get a bit soft after that.
Is this salad gluten-free?
Yes! This Mediterranean celery salad is naturally gluten-free as long as you check that your Dijon mustard doesn’t contain any wheat-based additives (most brands are fine, but it’s worth double-checking the label).
Can I use regular celery instead of organic?
Of course! Organic is great if you can find it and want to avoid pesticides, but regular celery works just fine. Just make sure to wash it thoroughly under cold running water.
What’s the best way to slice celery for this recipe?
Use a sharp knife and slice the celery stalks on a diagonal about 1/4-inch thick. The diagonal cut creates more surface area for the dressing to cling to and just looks prettier on the plate. Take your time and make the slices as even as possible for the best texture.
Give This Recipe a Try!
So there you have it—a fresh, crunchy, absolutely delicious Mediterranean celery salad that’ll change the way you think about this underrated vegetable. It’s simple enough for a weeknight dinner but impressive enough to serve at your next gathering.
Give it a try and let me know what you think! If you love it as much as I do, be sure to save this recipe to Pinterest so you can make it again and again. And hey, if you put your own spin on it or have questions, drop a comment below. I’d love to hear how it turned out for you!
Happy cooking, friends!
