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
Scale
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.
