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5 from 1 vote

Carrot Salad with Feta & Olives

Light and refreshing with the contrast of sweet grated carrots and tangy, salty feta and olives makes this easy salad a keeper. Stores well making this a great option for potlucks and camping.
Prep Time15 mins
Total Time15 mins
Course: Salads
Cuisine: Mediterranean
Servings: 6 servings
Calories: 217kcal
Author: Jami Boys


  • 6 large carrots
  • 1 medium onion preferably sweet
  • 1/2 cup Kalamata olives
  • 1 cup crumbled feta cheese
  • 1/4 cup fresh lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/3 cup olive oil
  • 1/4 cup chopped parsley


  • Trim and peel the carrots and grate them in a food processor (or by hand if you'd like - it'll just take longer); add grated carrots to a large bowl.
  • Chop onion and olives and add to carrots along with the crumbled feta.
  • In a small bowl or 1-cup glass measure whisk the lemon juice, garlic, salt, pepper and cumin together. Add the olive oil and whisk until completely combined and creamy.
  • Pour the dressing over the ingredients in the bowl and mix well. Serve garnished with chopped parsley.


To Make Ahead: This salad actually tastes better the next day, so feel free to make this a day ahead. Leftovers also keep well for 4-5 days.


Serving: 1cup | Calories: 217kcal | Carbohydrates: 11.2g | Protein: 4.7g | Fat: 17.9g | Saturated Fat: 5.6g | Cholesterol: 22mg | Sodium: 528mg | Fiber: 2.7g | Sugar: 5.6g