From above, a wide shallow plate swirled with white whipped feta, topped with jewel-toned roasted carrots, thin pink radish slices, torn basil leaves, crushed pistachios, scattered olives, and a glossy lemony drizzle with tiny oregano flecks.

Roasted Carrot, Basil & Whipped Feta Greek Spring Salad

Name: Roasted Carrot, Basil & Whipped Feta Greek Spring Salad
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 1 packed cup basil leaves leaves torn, plus a few small leaves reserved for garnish; 8 small to medium spring carrots scrubbed and halved lengthwise if thick; 4 radishes very thinly sliced; 4.2 oz feta cheese crumbled; 2 tbsp Greek yogurt; 10 Kalamata olives pitted and halved; 3 tbsp pistachios toasted and roughly chopped; 1 lemon zest finely grated and juiced; 1 tsp honey; 1 tsp fresh oregano chopped; 1/2 small clove garlic finely grated; 1/4 tsp black pepper freshly ground; 3 tbsp extra-virgin olive oil divided; 3/4 tsp kosher salt divided

Roasted carrots, basil, whipped feta, olives, pistachios, lemon.

Category Quick and Easy

Prep 15 minutes

Cook 22 minutes

Style Greek

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · May 05, 2026

A little about this dish

This salad takes Greek inspiration in a fresher, less expected direction by pairing sweet roasted spring carrots with peppery radishes, creamy whipped feta, briny olives, and lots of fragrant basil. Toasted pistachios add richness and crunch, while a lemon-honey oregano dressing keeps everything bright, savory, and deeply satisfying.

Ingredients (for 2)

Basil leaves — 1 packed cup — leaves torn, plus a few small leaves reserved for garnish
Spring carrots — 8 small to medium — scrubbed and halved lengthwise if thick
Radishes — 4 — very thinly sliced
Feta cheese — 4.2 oz — crumbled
Greek yogurt — 2 tbsp
Kalamata olives — 10 — pitted and halved
Pistachios — 3 tbsp — toasted and roughly chopped
Lemon — 1 — zest finely grated and juiced
Honey — 1 tsp
Fresh oregano — 1 tsp — chopped
Garlic — 1/2 small clove — finely grated
Black pepper — 1/4 tsp — freshly ground
Extra-virgin olive oil — 3 tbsp — divided
Kosher salt — 3/4 tsp — divided

Preparation

Step 1 — 🔥🍽️📄

Preheat the oven to 220°C / 425°F. Line a small sheet pan or baking tray with parchment if you like.
Step 2 — 🥕🫒🧂

Toss the spring carrots with 1 tbsp extra-virgin olive oil, 1/2 tsp kosher salt, and a little black pepper. Arrange cut-side down on the tray.
Step 3 — 🥕🔥⏲️

Roast the carrots for 18 to 22 minutes until tender and lightly caramelized at the edges.
Step 4 — 🧀🍋🥄

Blend the feta cheese, Greek yogurt, 1 tbsp olive oil, half the lemon zest, and 1 tsp lemon juice until mostly smooth and fluffy. Add 1 tsp water if needed.
Step 5 — 🍋🍯🥣

Whisk the remaining lemon juice with honey, oregano, garlic, the last 1 tbsp olive oil, a pinch of kosher salt, and black pepper.
Step 6 — 🥜🔥🔪

Toast the pistachios in a dry pan over medium heat for 2 to 3 minutes until fragrant, then roughly chop if needed.
Step 7 — 🥕🌿🥗

Let the carrots cool for 5 minutes. Toss them gently with half of the torn basil and 1 to 2 tsp of the dressing.
Step 8 — 🍽️🧀✨

Spread the whipped feta onto a serving plate or shallow bowl in swoops.
Step 9 — 🥕⬆️🍽️

Place the roasted carrots over the whipped feta.
Step 10 — 🌸🫒🥜

Scatter over the radishes, Kalamata olives, toasted pistachios, remaining basil, and the rest of the lemon zest.
Step 11 — 🥄🧂🌿

Drizzle with the remaining dressing. Add a final pinch of kosher salt and black pepper if needed, then garnish with a few small basil leaves.

A final fox tip

For an even more dramatic presentation, leave a little carrot top attached if they are very fresh and tender. You can also swap pistachios for toasted almonds, or add a few thin ribbons of cucumber for extra coolness. Serve with warm pita if you want to make it feel more substantial, though the salad is excellent on its own.