Celery-Fennel Salad with Olives

Celery-Fennel Salad with Olives Recipe
Photo: Kate Mathis; Food Styling: Suzette Kaminski; Prop Styling: Shana Faust
You'll love the bite and slight licorice flavor that the fennel gives to this salad. Kalamata and green olives make enhance the flavors and add a salty tang.


Serves 8

Cost per Serving:


Recipe Time

Prep: 20 Minutes

Nutritional Information

Calories 177
Fat 15 g
Satfat 5 g
Protein 5 g
Carbohydrate 6 g
Fiber 2 g
Cholesterol 25 mg
Sodium 624 mg


1 tablespoon lemon juice
2 tablespoons white wine vinegar
1/4 cup olive oil
Salt and pepper
3 cups thinly sliced celery (from about 6 large ribs), pale green leaves reserved
3 cups thinly sliced fennel (from 1 large bulb), fronds reserved
1/2 small red onion, sliced
8 ounces feta, crumbled
1/2 cup pitted kalamata olives, roughly chopped
1/4 cup pitted green olives, roughly chopped


Whisk together lemon juice, vinegar and oil. Season with salt and pepper. In a bowl, mix celery, fennel, onion, feta and both olives. Toss with lemon juice mixture. Chop celery leaves and fennel fronds; sprinkle on top.

July 2011
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