This fun Mediterranean appetizer features briny green olives, crumbled Parmesan, crisp celery, and toasted almonds. Recipe yields about 2 cups, enough to serve 4 to 6.

Torn Olives with Almonds, Celery &amp; Parmesan

celery (from 2 to 3 medium ribs)

almonds,

Parmesan, crumbled with a fork or knife point into 1/2 cup rubble

garlic clove, very thinly sliced

extra-virgin olive oil,

white wine vinegar,

Kosher salt and red pepper flakes,

celery

In a medium bowl, toss all of the ingredients except the celery leaves together. Taste, and adjust the seasonings to your preference (I usually add a little more olive oil and vinegar, and about 1/4 teaspoon kosher salt).

Garnish with the chopped celery leaves. Refrigerate until needed, for up to 5 days.

I made this for last night moon eclipse party and yes, it is great! It is so creative and unusual mix of ingredients! But it is amazing how well different tastes and textures make a perfect combo ! And you were right, my guests wanted the recipe (and you got new followers as well :) ).  Thank you!

Made a big batch of this to eat for lunch this week. I added a little red onion to the mix and put it on top of lettuce. Delicious! Love the salty/briny flavor. It's a great recipe to switch up my usual lunch salads.

so easy and yummy!  I had only rice vinegar in the house and it worked fine - wonder how fresh lemon juice would have been.  Thanks so much!  so unique and yummy!
Lisa

I made this for the first time, and yes, my guests did ask for the recipe and they loved it. So I sent them to your website. 
It was really delicious! I wanted to make this as quickly as possible, so I used a bottle of already cut and marinated green olives with it's own marinate as well as some sliced black olives. I can see where adding some hummus as a first layer would be delicious as well.
Thanks for sharing this unique recipe.
Mary Nell

Made this and it was a hit! The flavors and textures together are so good. I substituted Apple Cider Vinegar because it’s what I had on hand and it turned out great! Thank you!

I made this as a quick dinner for myself when I thought of this recipe at the grocery store to pick up some olives. I don't like green olives but I love kalamata, so that's what I used and it turned out really nicely. Of course those are really salty so I didn't have to add any extra salt. Instead I added some red pepper flakes for heat (I like spicy food). I served it over some toasted Italian bread and arugula. It was a lovely light, quick weeknight dinner but didn't feel sorry in the least. Will definitely make again.

This recipe is so yummy! I eat insane amounts of hummus, and this was a delicious way to change things up. I serve mine with carrot chips and makes a healthy lunch

I made this for a "snacky" dinner (meaning we basically have large portions of snacks as dinner) along with fresh hummus, warm naan, pita chips, and egg salad (out of place here, but it needed to be eaten!) and it was AMAZING.  I didn't have almonds, so I used toasted pecans (my granny picked and shelled them) instead.  They lent a nice sweetness, but I think almonds would definitely be the way to go and provide a better crunch.  Will absolutely make again!

This looks amazing!!! I could eat this whole bowl!

Torn olive was stellar! I didnt have white wine vinegar, used tarragon. Didnt have almonds, used pecans, (unroasted). I served it with grilled burgers and grilled buns. Fabulous.
Thanks

I LOVED this salad - salty, crunchy, cheesy goodness. It was perfection!

This is a great recipe, so full of flavor! We only did a cup of olives and put it over chickpea pasta for a delicious dinner!

Hi Kate,

I love the Torn Olives with Almonds salad. I saw it this morning and had to make it.  I'm eating the entire bowl, it's that good.  I used vegan cheese and it's wonderful.  I love your recipes!!!  I'm going to make Spring Pea and Asparagus Pasta (with GF pasta) tonight.

I made this to add something a little different to a standard dinner in our household (rotisserie chicken and roasted broccoli). Other than substituting sherry wine vinegar, we had all the ingredients already on hand. This tasted great sprinkled over our dinner plates, plus scooped up with crackers. I especially like the freshness that the celery provided. Thanks for the recipe!

This is becoming one of my go-to salads.  I've been using Lindsay Natural Green Olives, they are delicious.   One time I only had Lindsay black olives and they worked very well also.  Thanks for sharing this recipe - it's delicious!!!

My husband began a weight loss effort 2 months ago.  I made him this salad and he eats it for breakfast every morning, and as a snack when he's needing some energy.  He has lost 26 pounds so far, eating this salad and a variety of fish/salads each day.   This is truly one of the ore delicious salads either of us has ever eaten.  Thank you for sharing.  I will be making this for years.....

Great recipe. Loved the contrasting flavours and textures! 

I minced fennel bulb and celery to veg it up for the less brine-inclined folks. Also substituted sherry vinegar for white wine vinegar and worked a treat! 

Thanks for the great idea! 
A

This recipe is absolutely stunning! It's been a my go to for weekday lunches. I added a big bunch of lacinto kale for some extra greens and eat it with two hard boiled eggs and a slice of bread. The perfect fuel for an afternoon workout AND keeps me full until dinner!

I don't like raw celery, but I gave this recipe a shot because the blend of flavors sounded delicious. Indeed, the celery flavor was too strong for my taste. But I made it a second time subbing equal parts chopped red bell pepper, and I absolutely loved it! Marked this one as a 'fave' in my recipe collection.

torn olives with almonds, celery & parmesan

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Cookie and Kate

Ingredients

Instructions

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torn olives with almonds, celery &amp; parmesan

Prep Time: 15 minutes

Total: 15 minutes

Servings: 2

Author : Cookie and Kate

Ingredients

Instructions

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