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  • Prep
    5 min
  • Total
    15 min
  • Servings
    4 - 6

Feta Salad with Celery, Kalamata Olive & Roasted Mushroom


  • 6 stalks celery, sliced on an angle
  • 1 cup of cherry tomatoes cut in halves
  • 120 g (1 cup) Kalamata olives
  •  ¼ small red onion, thinly sliced
  • 45 mL (3 tbsp) white balsamic vinegar
  • 75 mL (5 tbsp) olive oil
  • 4 stems fresh parsley, chopped
  • 12 large cremini mushrooms, sliced
  • 250 g (2 cups) Saputo Feta Shredded Cheese
  • Salt and pepper, to taste


  1. In a large bowl, combine the celery, olives, cherry tomatoes, onion, white balsamic and 45 mL (3 tbsp) of olive oil together. Add in a pinch of salt and pepper, and the chopped parsley. Allow the mixture to marinate for 30 minutes, up to 2 hours.
  2. Preheat oven to 190 oC (375 oF).
  3. Toss the mushrooms with the remaining 30 mL (2 tbsp) olive oil, and a pinch of salt and pepper. Lay evenly onto a baking sheet, and roast for 10 minutes, flipping over once halfway through.
  4. Add the warm mushrooms to the marinated celery mixture, along with the Saputo Feta shredded cheese. Toss well to combine.
  5. Serve salad immediately, either on its own for a light starter, or paired with a protein such as salmon for a healthy main.