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
Cuisine: Greek
Ingredients: 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

Category Quick and Easy

Prep 15 minutes

Cook 22 minutes

Style Greek

Technique Roasting

Diet Friendly Vegetarian

Daily Recipe: May 05, 2026

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.

Additional

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.