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–+ servings
overhead shot of celery olive salad with breakfast radishes

Greek Olive Celery Salad

Print Recipe
Chef Annette Tomei give summer salad a makeover by combining briney olives with bitter celery and the bite of radish. 
Course Appetizer, Salad
Cuisine American
Dish Type Salad
Cooking Style Easy, fast, vegan, Vegetarian
Diet and Health gluten-free, Healthy, low carb
Seasonal Mother's Day, summer
Ingredient Celery, olive
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author Annette Tomei

Ingredients

  • 1 ½ cups sliced celery with young tender leaves if possible
  • 1 cup pitted Greek large green olives or Sicilian, sliced thick
  • 2-3 fresh radishes sliced thin
  • Salt
  • Pepper
  • Optional: if using very fresh tender celery incorporate the leaves as well, roughly chopped

For the dressing:

  • 1 Tbsp red wine vinegar
  • 1 Tbsp grapeseed oil or avocado oil
  • 1/2 tsp dried oregano or 1 teaspoon fresh, chopped

Instructions

  • Combine the celery, leaves (if using), olives, and radishes in a bowl (incorporate some of the oil marinade from the olives if desired for extra flavor). Season lightly with salt to begin softening the celery.
  • Whisk together dressing ingredients. Adjust seasoning as desired. Toss dressing with the salad.
  • Enjoy immediately, or--even better--allow salad to sit for at least 30 minutes before serving.
  • Serve as an antipasto or as a side with sandwiches, charcuterie or cheeses.