Description
This Mediterranean Celery Salad with Feta and Capers is a refreshing and flavorful dish perfect as a light lunch or a vibrant side. Crisp celery stalks are tossed with briny capers, creamy feta cheese, and a zesty lemon-olive oil dressing accented with fresh herbs. It’s an easy, no-cook recipe that captures the bright and savory flavors of the Mediterranean diet.
Ingredients
Salad Ingredients
- 6 cups celery stalks, thinly sliced
- 1/2 cup crumbled feta cheese
- 2 tablespoons capers, drained
- 1/4 cup pitted Kalamata olives, sliced (optional)
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh mint leaves, chopped
Dressing Ingredients
- 3 tablespoons extra virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon Dijon mustard
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the celery: Rinse the celery stalks thoroughly and slice them thinly at a slight diagonal for better texture. Place the sliced celery in a large mixing bowl.
- Make the dressing: In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, Dijon mustard, salt, and freshly ground black pepper until emulsified and well combined.
- Mix the salad: Pour the dressing over the sliced celery. Add the crumbled feta, capers, olives (if using), chopped parsley, and chopped mint. Toss gently to coat all ingredients evenly without breaking up the feta too much.
- Chill and serve: Let the salad rest in the refrigerator for at least 15 minutes to allow the flavors to meld. Give it a final toss before serving.
Notes
- Use fresh celery stalks for the crispest texture.
- Adjust lemon juice and olive oil quantities to taste for a more or less tangy dressing.
- For a vegan version, substitute feta with vegan cheese or omit entirely.
- This salad keeps well refrigerated for up to 2 days but is best eaten fresh.
- Add a handful of toasted pine nuts or walnuts for extra crunch if desired.
