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Mar 12, 2018

Citrus and Celery Salad with Kalamata Olives

This Citrus and Celery Salad with Kalamata Olives combines so many unexpected flavors into one delicious dish.

Citrus and Celery Salad with Kalamata Olives

For this citrus and celery salad, I used a combination of fresh navel oranges from a friend's tree, and fresh tangelos from our tangelo tree.

The combination of the citrus, celery, and olives, dressed with olive oil and red wine vinegar, is so unexpectedly refreshing. The salad is so easy to put together too. It's a wonderful combination of sweet, sour, salty, and crunchy.

Citrus and Celery Salad with Kalamata Olives

The fresh picked citrus in this salad is super juicy. Combined with the olive oil and vinegar, the oranges and tangelos are so bright.

While citrus is the star of this salad, celery is the secret crispy ingredient. Celery is one of those ingredients that we take for granted. For me, it was always one of those vegetables that I ate when I was "on a diet." In fact, when I was in college, we used to speculate as to whether digesting celery consumed more calories than a serving of celery actually contained.

For cocktail lovers, one of my favorite celery recipes is this Gin and Celery Tonic.

One of my favorite ingredients in celery is the leaves. When I became a grown up, and it was my turn to make Thanksgiving dinner, I turned to my mom's recipe for stuffing. In her recipe, she emphasized that you must include the celery leaves.

Celery leaves also are great as a garnish for soups, stews, and other dishes that you might garnish with parsley.

Celery leaves

The leaves are really flavorful. Did you know that you can dry them in a 275 degree F oven for 20 minutes, crumble them, and mix them with some coarse salt to make celery salt. How cool is that?

Celery salt

I loved this salad, especially with these juicy oranges and tangelos. I totally love the contrasting colors. If you have access to blood oranges, the presentation would be even more beautiful. Tangerines would be awesome too.

Yield: 2 servings

Citrus and Celery Salad with Kalamata Olives


  • 2 navel oranges thinly slices, and rind removed
  • 2 tangelos or tangerines, thinly sliced, and rind removed
  • 1 large celery rib, finely chopped
  • 6 pitted kalamata olives, chopped
  • Drizzle of extra virgin olive oil
  • Drizzle of red wine vinegar
  • Salt and pepper to taste


  1. Place the oranges and tangelos in a shallow bowl. Add the celery and olives, and drizzle with the olive oil and vinegar. 
  2. Place the bowl in the refrigerator for at least 2 hours to marinate. 
  3. Sprinkle with salt and pepper to taste. 
This recipe is adapted from Kitchen Matrix: More than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. It's a collection of all of his Matrix themed columns from the New York Times. You can get the recipes on the NYT website, but this cookbook pulls them all together. Camilla of Culinary Adventures with Camilla is cooking her way through the book, and she has invited her friends to cook along with her. Keep an eye on her blog every Tuesday for a new post about the book. Here are the participants' contributions this week.

Citrus and Celery Salad with Kalamata Olives

Would you like to comment?

  1. So jealous that you can walk into your back yard for fresh picked citrus.

    1. This tree is so bountiful that we could almost open a roadside stand!

  2. Wow, Karen! This look fantastic. I can't wait to try the celery salt and more. Thanks for joining us.

    1. Thanks Cam. I would have never thought of this flavor combo, but it was delicious.

  3. So colorful! Looks absolutely delicious.

  4. I love citrus salads and this looks like a tasty combination.

  5. This salad looks so light and delicious. And I LOVE the tip about making celery salt from the leaves. Totally pinned that to try later!

  6. Celery is the most unappreciated vegetable. It has great flavor and negative calories! I am making this salad for lunch.

  7. Beautiful! How perfect for springtime!


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