Celery and Lemon Salad with Feta

Celery and Lemon Salad with Feta

I have a little New Year project going on for a year or so – focusing on recipes from Ottolengi’s Plenty More. I am afraid this book has been neglected before this project, even though it is a favourite in his collection. You will have noticed a few of his recipes appearing on the blog as they are scheduled and posted.

SO, Happy Weekend! And, in case you’ve just opened your eyes, a little weary after last night, not to mention the last few weeks of holidays and non-stop munching and gulping, get yourself into the kitchen and make this salad. It has the amazing quality of tasting equally healthy, tangy and comforting, just at a time when you need a little miracle. Truly this is the case.

I do hope that you enjoy this recipe. Celery Salads are rare, and I am always on the lookout for good ones to complement our collection.

We have compiled 30 Great Mid Summer Salads for you, so it is very easy to vary your salads each day.

Similar recipes include Herby Salad with RadishesCelery Yoghurt Salad, Nashi Pear and Celery Salad, and some Simple Celery Salads.

Browse our Celery Salads and all of our Celery dishes. Our Ottolenghi recipes are here (or just the ones from Plenty More). Or explore our Mid Summer dishes.

Celery and Lemon Salad with Feta

Celery and Lemon Salad with Feta

8 celery stalks, sliced diagonally into 3mm thick pieces
2 green peppers, deseeded and cut into 0.5cm strips
1 medium onion, peeled and finely sliced
1 tspn caster sugar
½ tspn salt
2 small lemon or lime
20g celery leaves
15g parsley leaves
15g coriander leaves
4 Tblspn capers
2 green chillies, deseeded and finely sliced
2 Tblspn olive oil, plus a little extra to finish
200g feta, cut into medium sized cubes about 1 – 1.5 cms
black pepper

Put the celery, green pepper and onion in a bowl, sprinkle in the sugar and salt, and stir. Leave for 30 minutes, to soften the vegetables and draw out some of their juices which will moisten the salad.

Meanwhile, grate the zest of the lemon or lime with a microplane grater (or similar) and add to the salad.

Add  the celery leaves, dill, parsley, coriander, sour grapes or capers, chilli, olive oil and some black pepper, mix gently to combine and taste for seasoning.

Arrange the salad on four plates and top each serving with feta cubes. Finish with a few drops of olive oil and freshly ground black pepper. Enjoy!

recipe notes and alternatives
A yoghurt dressing also goes nicely with this salad.

It is a very tangy salad – reduce the amount of lemon or lime if you prefer it to be less tangy.

Use pomelo or grapefruit in place of the lemon or lime.

Green tomatoes, chopped, are a great addition.


Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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