Celery Salad with Pine Nuts, Arugula, Feta, and Pita

Let’s face it: Celery isn’t the most exciting vegetable in the world. At least not alone. However, this recipe, an ode to fattoush, a Levantine salad traditionally made of mixed greens, vegetables, and pita, sliced celery gives this salad an anchoring earthy flavor accented by an herbaceous and lively dressing made from a few common kitchen acids like lemon juice and red wine vinegar. Combined with crunchy homemade pita chips, buttery pine nuts, and a creamy feta spread, you’ll walk away with a refreshing bite and a new perspective on the green stalk.

Frequently asked questions

How do I store celery?

To store a celery stalk in the refrigerator, wrap it in aluminum foil and keep it in the refrigerator. If you find yourself with leftover celery that’s been cut, place your celery pieces in a jar or other container and pour water to cover the pieces. Whenever you are ready to use them again, remove them from the water and rinse them. Be sure the change the water in the container every other day.

Can I make celery salad ahead of time?

The feta spread can be made ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days.

Is feta cheese goat cheese?

Feta cheese is not goat cheese. In most cases, feta is made only from sheep's milk, but it can also contain up to 30% goat's milk. Feta has a distinct sharp, tangy, and salty flavor while goat cheese has a milder tartness rounded out by buttery notes.

What wine do I pair with celery salad?

This celery salad is a riff on a crunchy cucumber, onion, and pine nut salad served at the wine bar, layering pita chips, crisp slivers of celery, and creamy, tangy feta cheese. Pair it with a fruit-forward Israeli Sauvignon Blanc, such as the zippy, bright Yarden Sauvignon Blanc.

Note from the Food & Wine Test Kitchen

It is best to make the dressing just before serving as the acidity from lemon juice and vinegar in the dressing will cause the salad greens to lose their vibrant color.