Italian Celery and Olive Salad

Celery gets no love. NONE! It’s the sad little stick at the bottom of the veggie tray that everyone ignores while loading up on carrots and ranch.

But here’s the thing, slice it thin on a sharp diagonal, toss it with briny Castelvetrano olives, paper-thin fennel, and a lemony shallot dressing, and suddenly? It’s the star of the show. Pistachios and pecorino on top because we’re not animals.

Crisp, salty, bright, and weirdly addictive. I made it for lunch “just to test” and ate half the bowl standing at the counter.

Why Celery Deserves the Spotlight

Choose celery with CRISP, tightly packed ribs and bright green leaves. Any limp or rubbery stalks get tossed back… no exceptions. Slice on the diagonal to give the dressing maximum cling.

Use the leaves! They’re loaded with flavor and most cooks throw them out. Tear them into the salad for a peppery, aromatic bonus that costs you nothing.

How to Slice Celery and Fennel Thinly

1. Grab a SHARP chef’s knife and slice the celery head on a steep diagonal, aiming for pieces about 1/8 inch thick. The angle gives you those gorgeous, elongated ovals.
2. For the fennel, cut it in half lengthwise and remove the tough core. Lay each half flat-side down for stability.
3. Using a mandoline set to its thinnest setting (or your sharpest knife and serious patience), shave the fennel crosswise into translucent slivers.
4. Transfer both to a large bowl immediately so they don’t dry out!

Paper-thin fennel will practically melt into the dressing, while those diagonal celery pieces hold just enough crunch to keep things interesting.

Olive Varieties and Which to Choose

Not every olive belongs in this delicate salad. Pick wisely.

• CASTELVETRANO is the move: buttery, mild, and meaty enough to hold up when chopped without turning everything into a salt bomb (they’re already salty, so go easy on the flaky finish)
• Skip heavily brined varieties like Kalamata or oil-cured Moroccan…. they will bulldoze the celery and fennel
• Pick firm, plump olives. Soft ones disintegrate mid-toss!
• Pre-pitted saves time, but pitting whole olives yourself tastes noticeably fresher
• Substitutes worth trying: mild Cerignola or California green Castelvetrano-style olives

Make-Ahead and Storage Tips

• MAKE-AHEAD: Prep veggies and dressing up to 24 hours in advance. Keep separate until serving!
• STORAGE: Refrigerate undressed salad in an airtight container for up to 2 days. It stays fresh!
• TOPPINGS: Add cheese, nuts, and flaky salt right before eating. They get soggy if stored together!
• DRESSING: Toss with dressing only when ready to serve. Veggies soften if dressed too early.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 22-28 g
• Fat: 80-95 g
• Carbohydrates: 70-85 g

Ingredients

For the salad:

• 1 head celery (thinly sliced on a sharp diagonal)
• 1 head fennel (cored and shaved paper-thin)
• 1 1/4 cups olives (I prefer Castelvetrano for their buttery flavor)
• 3/4 cup parsley
• 1/2 cup raisins (soaked in warm water to plump up)

For the dressing:

• 1 lemon
• 1/3 cup olive oil (I always use Lucini Premium Select)
• 1 tablespoon red wine vinegar
• 1 small shallot, minced
• salt
• pepper

For the topping:

• pecorino cheese (freshly shaved with a vegetable peeler)
• 1/2 cup pistachios (I use Wonderful brand roasted and salted)
• flaky salt

Step 1: Slice the Fresh Vegetables

• 1 head celery
• 1 head fennel

Slice the celery head thinly on a sharp diagonal to create elegant, elongated pieces that catch the dressing beautifully.

Core the fennel and shave it paper-thin using a mandoline or sharp knife—this creates delicate, almost translucent layers that will soften slightly as they marinate.

Place both prepared vegetables in a large mixing bowl.

The diagonal cuts and thin shaving aren’t just for aesthetics; they increase surface area to absorb the dressing and create a more refined texture in each bite.

Step 2: Prep Olives, Herbs, and Raisins

• 1 1/4 cups olives
• 3/4 cup parsley
• 1/2 cup raisins

While the vegetables sit, pit the Castelvetrano olives (or your preferred variety) and roughly chop or halve them to distribute evenly throughout the salad.

Chop the parsley into bite-sized pieces—I prefer to leave some larger stems for texture rather than chopping it into powder.

Drain the raisins from their warm soaking water; this plumping step ensures they’re tender and juicy rather than tough and chewy.

Step 3: Whisk the Citrus Vinaigrette

• 1 lemon
• 1/3 cup olive oil
• 1 tablespoon red wine vinegar
• 1 small shallot, minced
• salt
• pepper

In a small bowl, mince the shallot finely and add it to the olive oil along with the red wine vinegar.

Zest the lemon directly into this mixture using a microplane or fine grater to capture all the fragrant oils, then squeeze in the fresh lemon juice.

Season with salt and pepper to taste.

Whisk gently to combine—you’re not emulsifying this dressing, just bringing the flavors together.

The shallot will macerate slightly in the acid, mellowing its sharpness.

Step 4: Toss Everything Together

• prepared celery and fennel from Step 1
• olives, parsley, and raisins from Step 2
• dressing from Step 3

Add the chopped olives, parsley, and drained raisins to the bowl with the celery and fennel.

Pour the dressing from Step 3 over the entire mixture and toss gently but thoroughly, making sure every piece of vegetable is coated.

Allow the salad to sit for 5–10 minutes so the vegetables begin to soften slightly and the flavors meld together.

I find this brief rest transforms the salad from a collection of ingredients into a cohesive dish.

Step 5: Garnish and Serve

• dressed salad from Step 4
• pecorino cheese
• 1/2 cup pistachios
• flaky salt

Just before serving, shave the pecorino cheese paper-thin using a vegetable peeler and scatter it over the salad.

Coarsely chop or roughly crack the roasted and salted pistachios and sprinkle them across the top.

Finish with a generous pinch of flaky salt (like Maldon) to add a final textural contrast and draw out all the flavors.

Toss gently one more time if desired, though I prefer to plate and add these finishing touches individually to maintain their texture and visual appeal.

Crunchy Italian Celery and Olive Salad

Delicious Crunchy Italian Celery and Olive Salad recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 1200

Ingredients Method

Ingredients

  

For the salad::

• 1 head celery (thinly sliced on a sharp diagonal)
• 1 head fennel (cored and shaved paper-thin)
• 1 1/4 cups olives (I prefer Castelvetrano for their buttery flavor)
• 3/4 cup parsley
• 1/2 cup raisins (soaked in warm water to plump up)

For the dressing::

• 1 lemon
• 1/3 cup olive oil (I always use Lucini Premium Select)
• 1 tablespoon red wine vinegar
• 1 small shallot, minced
• salt
• pepper

For the topping::

• pecorino cheese (freshly shaved with a vegetable peeler)
• 1/2 cup pistachios (I use Wonderful brand roasted and salted)
• flaky salt

Method

 

1. Slice the celery head thinly on a sharp diagonal to create elegant, elongated pieces that catch the dressing beautifully. Core the fennel and shave it paper-thin using a mandoline or sharp knife—this creates delicate, almost translucent layers that will soften slightly as they marinate. Place both prepared vegetables in a large mixing bowl. The diagonal cuts and thin shaving aren't just for aesthetics; they increase surface area to absorb the dressing and create a more refined texture in each bite.
2. While the vegetables sit, pit the Castelvetrano olives (or your preferred variety) and roughly chop or halve them to distribute evenly throughout the salad. Chop the parsley into bite-sized pieces—I prefer to leave some larger stems for texture rather than chopping it into powder. Drain the raisins from their warm soaking water; this plumping step ensures they're tender and juicy rather than tough and chewy.
3. In a small bowl, mince the shallot finely and add it to the olive oil along with the red wine vinegar. Zest the lemon directly into this mixture using a microplane or fine grater to capture all the fragrant oils, then squeeze in the fresh lemon juice. Season with salt and pepper to taste. Whisk gently to combine—you're not emulsifying this dressing, just bringing the flavors together. The shallot will macerate slightly in the acid, mellowing its sharpness.
4. Add the chopped olives, parsley, and drained raisins to the bowl with the celery and fennel. Pour the dressing from Step 3 over the entire mixture and toss gently but thoroughly, making sure every piece of vegetable is coated. Allow the salad to sit for 5–10 minutes so the vegetables begin to soften slightly and the flavors meld together. I find this brief rest transforms the salad from a collection of ingredients into a cohesive dish.
5. Just before serving, shave the pecorino cheese paper-thin using a vegetable peeler and scatter it over the salad. Coarsely chop or roughly crack the roasted and salted pistachios and sprinkle them across the top. Finish with a generous pinch of flaky salt (like Maldon) to add a final textural contrast and draw out all the flavors. Toss gently one more time if desired, though I prefer to plate and add these finishing touches individually to maintain their texture and visual appeal.