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Sicilian Celery Salad

Sicilian Celery Salad Often made predominantly of olives, here is a version of the Sicilian Salad that is mostly crisp vegetables, but still has the wonderful flavor of olives. This salad may be made up early in the day, covered tightly and refrigerated until dinner. The flavors will only get better!

Serves 6.



  • 6 stalks celery with leaves
  • 1/2 green bell pepper
  • 6 green onions
  • 10-12 Sicilian green olives
  • 2 Tbsp capers, drained


  • 2 Tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • 2 tsp fresh lemon juice
  • 1 garlic clove, crushed or minced
  • 1/2 tsp dry oregano
  • 1/2 tsp Dijon mustard
  • 1/2 tsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper


  1. Cut the celery, bell pepper and green onions into bite sized pieces.
  2. Pit the olives and coarsely chop or halve them. Set aside.
  3. In a 2-quart salad bowl, whisk together the dressing ingredients until well-incorporated.
  4. Put the chopped vegetables, olives and capers in the bowl and toss until well coated with the dressing.

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