Marinated Celery Salad

December  8, 2009
3 Ratings
Author Notes

*Recipe Note: Use capers that are brined, not packed in salt —joannE.

  • Serves 6
  • 1 Bunch Celery (approx 10 stalks)
  • 1 Medium Red Onion, thinly sliced
  • 2 Cloves Garlic, minced
  • 2 1/2 tablespoons Capers, roughly chopped
  • 1 tablespoon Fresh Oregano, chopped
  • 1 tablespoon Fresh Parsley, chopped
  • 1/4 teaspoon Red Pepper Flakes
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1/3 cup Olive Oil
  • 1/2 cup Red Wine Vinegar
In This Recipe
  1. Cut celery stalks on the biased into ½” inch slices and roughly chop the leaves.
  2. Toss all ingredients together in a mixing bowl. Adjust seasoning with salt and pepper and add additional red wine if needed. Cover and marinate in the refrigerator for at least 1 hour. Toss and serve!

See what other Food52ers are saying.

  • Juno Pikach Yumi
    Juno Pikach Yumi
  • Homemadecornbread
  • Aidel.K

4 Reviews

Aidel.K June 15, 2020
I made this a couple of weeks ago, and my husband and I both loved it. We are getting free produce in our area (thanks, Corona), and it always includes celery. My husband usually won't eat celery, but I served this on pulled beef sandwiches, and he loved it. I threw the celery salad leftovers into a salmon salad; that too was delicious.
Juno P. March 21, 2019
Definitely need less onion, 1/4th sounds right, I went with 1/2 and now the celery to onion ratio is 1:1. Luckily I love raw onion and my coworkers will need to avoid my onion breath the rest of the day.
Juno P. March 21, 2019
Also FYI, VeryWellFit's recipe calorie calculator gives this recipe 139 calories per serving (after I added 1/4 cup of raw shelled unsalted sunflower seed to the recipe!)
Homemadecornbread April 9, 2012
Though I used only about a quarter of the onion, this was delicious and very refreshing. Satisfyingly crunchy. It went very well with broiled fish. I think it would be great on a meat sandwich, too.