Olive, Artichoke and Celery Salad

This salad made it to every holiday table when I was growing up, but I make it whenever I have olives in the house.  There are only a few ingredients, but each of them is important.

Ingredients

• 1 cup green Sicilian or Castelvetrano olives, pitted and sliced in half
• 4 stalks celery, with the leafy tops
•  6 baby artichokes
• 1/4 of a small red onion
• Salt and black pepper
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon oregano
• Optional: shaved Parmigiano Reggiano cheese

Directions

Add olives to a large bowl.  Thinly slice the celery into half moons, making sure to chop the leaves as well. Thinly slice the red onion and add that and the celery to the bowl. Remove the tops and bottoms of the baby artichokes and peel off the leaves until you get to the light green part.  Thinly slice the chokes from bottom to top and add to the bowl.

In a separate bowl, whisk together the oil and vinegar or lemon until well blended. Toss olive mixture with the oil and vinegar, oregano, salt and pepper.  Taste and add salt if needed.  Add cheese if you like.