If you’re looking for a bright, refreshing salad that dances on your palate with unexpected bursts of sweet and savory, the Celery and Olive Salad with Apricots and Dates Recipe is an absolute must-try. Crisp celery, tangy olives, and peppery arugula create a lively base, while the dried apricots and dates sneak in just the right touch of natural sweetness. The fresh herbs and zesty lemon dressing pull everything together into a salad that’s as beautiful as it is delicious—perfect for both casual lunches and impressive dinner parties.
Ingredients You’ll Need
Every ingredient in this Celery and Olive Salad with Apricots and Dates Recipe plays a crucial role, whether it’s adding crunch, a hit of saltiness, or a sweet surprise. The components are simple and wholesome, ensuring you get a balanced mix of textures and flavors in every bite.
- 4 cups celery, sliced: The star base with a satisfying crunch and refreshing flavor.
- 1 cup green olives with pimentos, sliced and drained: Adds a briny, luscious tang that brightens the salad.
- 1/3 cup black olives, finely minced: Provides deeper olive complexity and beautiful contrast.
- 2 cups baby arugula, chopped: Brings a peppery bite and leafy softness to balance crisp celery.
- 1/2 cup flat-leaf parsley, chopped: Fresh, herbaceous notes that brighten every mouthful.
- 1 tablespoon fresh thyme leaves: Adds an earthy, aromatic layer you’ll love discovering.
- 2 teaspoons Italian seasoning: A perfect mix of dried herbs that complements the fresh ones wonderfully.
- 1/2 cup dried apricots, chopped: Sweet chewiness that pairs beautifully with the salty olives.
- 1/2 cup chopped dates: Another touch of natural sweetness and chewy texture for balance.
- 1 teaspoon coarse ground black pepper: Gives a subtle kick that livens up the dish.
- 1/3 cup extra virgin olive oil: The luscious dressing base that coats each ingredient with flavor.
- Zest and juice of 1 large lemon: Adds vibrant citrus notes that brighten the salad’s overall profile.
How to Make Celery and Olive Salad with Apricots and Dates Recipe
Step 1: Toss the Fresh Ingredients Together
Start by placing the sliced celery, green olives, minced black olives, chopped arugula, parsley, thyme, Italian seasoning, apricots, dates, and black pepper into a large bowl. Give everything a good toss to combine the textures and distribute the herbs evenly—this mix sets the foundation for all the fresh flavors to mingle beautifully.
Step 2: Whisk the Dressing
In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, and lemon zest. This simple dressing brightens the salad with its citrusy punch while the olive oil adds richness, tying all the bold flavors into a smooth, harmonious blend.
Step 3: Dress and Toss the Salad
Drizzle the lemon-olive oil dressing over the mixed ingredients and toss gently but thoroughly. Make sure every piece of celery, olive, and fruit is coated, allowing the flavors to marry and the textures to shine through in every bite.
Step 4: Chill for Maximum Flavor
Pop the salad in the refrigerator for at least one hour before serving. This chilling time lets the flavors meld, softening the dried fruits slightly and enhancing the overall deliciousness of the Celery and Olive Salad with Apricots and Dates Recipe.
How to Serve Celery and Olive Salad with Apricots and Dates Recipe
Garnishes
For a little extra flair, sprinkle some toasted pine nuts or slivered almonds on top—this adds a lovely crunch and nutty aroma that complements the salad’s fresh and sweet tones exceptionally well. Alternatively, a few fresh basil leaves can add a final herbaceous lift.
Side Dishes
This salad pairs beautifully with grilled chicken or fish for a wholesome, light meal. It’s also a fantastic side alongside Mediterranean dishes like roasted lamb or spicy chickpea stews, balancing them out with its crisp and refreshing qualities.
Creative Ways to Present
Serve this Celery and Olive Salad with Apricots and Dates Recipe in a hollowed-out lemon bowl for a charming presentation, or layer it in a clear glass trifle bowl to showcase the vibrant colors and textures. You can also use it as a colorful topping for flatbreads or crostini to welcome guests with an elegant appetizer.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to two days, and while the celery might soften slightly, the flavors will remain beautifully intertwined.
Freezing
This salad is best enjoyed fresh and does not freeze well. The texture of celery and dried fruits will degrade once frozen, turning soggy and less appealing, so it’s a salad you want to eat fresh or store refrigerated.
Reheating
Since this salad is intended to be served cold or at room temperature, reheating is not recommended. Just give it a quick toss after refrigeration to refresh the texture before serving again.
FAQs
Can I substitute the dried apricots and dates with other dried fruits?
Absolutely! Feel free to experiment with dried figs, raisins, or cranberries. Each will bring a slightly different sweetness and texture, but apricots and dates offer that perfect balance for this particular recipe.
Is this salad vegan-friendly?
Yes! The Celery and Olive Salad with Apricots and Dates Recipe contains only plant-based ingredients, making it suitable for vegans and vegetarians alike.
Can I use regular parsley instead of flat-leaf parsley?
You can, but flat-leaf parsley has a stronger flavor and better texture for salads. Curly parsley is milder and may not contribute the same fresh impact, but it will still work in a pinch.
How important is it to chill the salad before serving?
Chilling for at least one hour really helps the flavors to meld and the textures to soften just enough. It’s a step you don’t want to skip if you want the best taste experience.
Can this salad be made gluten-free?
Yes! All the ingredients in the Celery and Olive Salad with Apricots and Dates Recipe are naturally gluten-free, making it a safe and delicious choice for gluten-sensitive diners.
Final Thoughts
I can’t recommend the Celery and Olive Salad with Apricots and Dates Recipe enough—it’s one of those dishes that feels both gourmet and effortlessly simple at the same time. The combination of crunchy celery, savory olives, and sweet dried fruits married with fresh herbs and lemon is just so satisfying. Give it a try for your next meal and watch it quickly become one of your favorite salads to share with friends and family.
Print
Celery and Olive Salad with Apricots and Dates Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Celery Olive Salad featuring a mix of crisp celery, tangy green and black olives, peppery arugula, fragrant herbs, and sweet dried fruits. Tossed in a zesty lemon and extra virgin olive oil dressing, this salad is perfect as a light appetizer or a healthy side dish.
Ingredients
Salad Ingredients
- 4 cups celery, sliced
- 1 cup green olives with pimentos, sliced and drained
- 1/3 cup black olives, finely minced
- 2 cups baby arugula, chopped
- 1/2 cup flat-leaf parsley, chopped
- 1 tablespoon fresh thyme leaves
- 2 teaspoons Italian seasoning
- 1/2 cup dried apricots, chopped
- 1/2 cup chopped dates
- 1 teaspoon coarse ground black pepper
Dressing Ingredients
- 1/3 cup extra virgin olive oil
- Zest and juice of 1 large lemon
Instructions
- Combine the main ingredients: In a large bowl, mix together the celery, green olives, black olives, arugula, parsley, fresh thyme leaves, Italian seasoning, dried apricots, chopped dates, and coarse ground black pepper. Toss well to evenly distribute the ingredients.
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil with the lemon juice and lemon zest until fully emulsified and smooth.
- Toss with dressing: Drizzle the prepared lemon-olive oil dressing over the salad mixture and toss thoroughly to coat all ingredients evenly with the dressing.
- Chill before serving: Cover the salad and refrigerate for at least one hour to allow the flavors to meld and develop before serving.
Notes
- For best flavor, use fresh and high-quality extra virgin olive oil.
- Adjust the amount of black pepper to your taste preference.
- This salad can be prepared a few hours ahead to deepen the flavor profile.
- Serve chilled or at room temperature depending on preference.
- Great as a side dish with grilled meats or as a light vegetarian option.
