Celery Salad with Pine Nuts, Arugula, Feta, and Pita
This salad stars an unlikely hero named celery and it’s everything you need to keep fresh and cool all summer long.
Ingredients
- 2 6-inch pita rounds, split in half and cut into 1-inch pieces
- 1/2 cup plus 2 1/2 tablespoons olive oil divided
- 1 teaspoon ground sumac plus more for garnish
- 3/4 teaspoon kosher salt divided
- 4 ounces feta cheese crumbled (about 3/4 cup)
- 1/2 cup plain whole-milk strained Greek-style yogurt
- 1 cup packed fresh cilantro leaves and tender stems from 1 small bunch
- 1/2 cup packed fresh flat-leaf parsley leaves from 1 small bunch
- 1 1/2 tablespoons fresh lemon juice plus lemon wedges for serving
- 1 1/2 tablespoons red wine vinegar
- 2 cups arugula
- 4 medium celery stalks peeled and very thinly sliced on an angle (about 1 1/3 cups)
- 1 cup thinly sliced fennel bulb from 1 small fennel bulb
- 2 tablespoons toasted pine nuts
Instructions
- Preheat oven to 325°F, and line a baking sheet with parchment paper. Add pita to prepared baking sheet, and drizzle with 2 1/2 tablespoons oil. Sprinkle with sumac and 1/4 teaspoon salt, and toss until evenly coated. Bake in preheated oven until pita is light golden in spots, 10 to 12 minutes, stirring halfway through bake time. Remove pita from oven, and set aside until ready to use. (Pita chips will continue to crisp as they cool.)
- Meanwhile, combine crumbled feta, yogurt, and 2 tablespoons oil in a blender; process on low speed, gradually increasing speed to medium, until mixture is smooth, about 1 minute. Set aside until ready to serve. Wipe blender clean.
- Add cilantro, parsley, lemon juice, vinegar, 1/4 teaspoon salt, and remaining 6 tablespoons oil to blender; process on low speed, gradually increasing speed to medium-high, until dressing is smooth, about 1 minute. Set aside.
- Gently toss together arugula, celery, fennel, pine nuts, 1 cup pita chips, 2 tablespoons cilantro-parsley dressing, and remaining 1/4 teaspoon salt in a large bowl until coated.
- Divide and spread reserved feta mixture evenly over 4 plates. Top each plate with celery salad, and spoon remaining dressing evenly over salad. Top with remaining pita chips, and garnish with additional sumac.
Notes
This recipe is sponsored by Mediterranean Supermarket