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Mediterranean Celery salad in a large serving bowl.
5 from 3 votes
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Mediterranean Celery Salad with Olives

Delicious crunchy salad made with arugula, celery, olives, fresh herbs, and dried fruit. All tossed in a delightful lemon vinaigrette dressing.
Prep Time10 minutes
Additional Time1 hour
Total Time1 hour 10 minutes
Cuisine: Mediterranean
Keyword: apricots, celery hearts, celery leaves, celery salad, fresh herbs, Italian Greek, lemon, Mediterranean salad, olive salad
Servings: 6 servings
Calories: 236kcal
Author: Michaela Kenkel

Equipment

Ingredients

  • For the Salad:
  • 4 cups celery with leaves sliced (about 2/3 of a big bunch)
  • 2 cups packed baby arugula, roughly chopped
  • 1/2 cup packed flat parsely, chopped
  • 1 Tablespoon fresh thyme leaves
  • 1 cup green olives with pimentos drained and chopped
  • 1 4.25 ounce can chopped black olives
  • 1/2 cup dried apricots chopped
  • 1/2 cup dates chopped
  • For the Dressing:
  • 1/3 cup extra virgin olive oil
  • 1 large lemon zested and juiced
  • 2 teaspoons Italian seasoning can substitute Greek seasoning
  • 1/2 Tablespoon fresh tarragon chopped
  • 1 teaspoon coarse ground black pepper

Instructions

  • Prepare the dressing: Whisk together olive oil, lemon juice and zest, Italian seasoning, pepper and fresh tarragon. Set aside.
  • Place arugula, parsley, thyme, and celery in a large salad bowl.
  • Top with olives, apricots, and dates.
  • Whisk the dressing once more and pour it over the top of the dressing, tossing until it's coated well.
  • Place the salad in the fridge for one hour before serving.

Notes

This recipe is very slightly adapted from my friend, Ally at Ally's Kitchen.

Nutrition

Serving: 1g | Calories: 236kcal | Carbohydrates: 20g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 15g | Sodium: 650mg | Fiber: 5g | Sugar: 15g