Okay, hear me out: shredded carrots might sound simple, but toss them with crumbled feta, lemon juice, olive oil, and herbs—and something magical happens.
This Mediterranean carrot feta salad is light but satisfying, salty and bright, and comes together in minutes. It’s one of those salads that looks humble but tastes like you put in serious effort.
I first made this when I had half a bag of carrots, some leftover feta, and zero energy to cook. It turned out so good, I’ve been making it ever since—especially when I want a no-fuss side that feels kinda fancy without even trying.
What You’ll Need
- 3 cups shredded carrots (about 5 medium carrots)
- ½ cup crumbled feta cheese
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- ½ teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
Why I Love This Recipe
I make this salad when I want something fresh but don’t want to cook. It’s easy, it uses basic stuff from the fridge, and it somehow feels both rustic and a little fancy at the same time.
- No cooking. Seriously, not even a toaster.
- Big flavor with just a few ingredients
- Super fast—under 15 minutes
- Easy to customize with whatever herbs or cheese you have
- Great for warm days when you want something crisp and cool
Servings + Time
Makes: 4 servings
Total Time: 10 minutes
Macros (Per Serving – based on 4 servings):
- Calories: 170
- Protein: 4g
- Fat: 13g
- Carbs: 10g
- Fiber: 3g
- Sugar: 5g
Why This Recipe Works (Quick Science)
The shredded carrots soak up the lemon juice and olive oil just enough to soften and become more flavorful. Feta brings salt and creaminess, while parsley and zest add a fresh pop. The combo of acid, fat, and salt makes your taste buds extra happy.
Meal Plan Ideas
- Pair with grilled salmon or roasted chicken
- Add to a mezze board with hummus, olives, and pita
- Serve with a grain bowl or couscous for a light lunch
- Toss it in a wrap with falafel or grilled veggies
Common Mistakes
- Not drying carrots – if they’re freshly washed, pat them dry before shredding
- Using bottled lemon juice – fresh is way better here
- Overmixing – fold gently so the feta stays crumbly
- Too much salt – feta already adds salt, so season carefully
What to Serve With
- Lamb kebabs
- Grilled halloumi
- Baked falafel
- Lemon herb chicken
- Couscous or tabbouleh
- Hummus + flatbread
FAQ
Q: Can I use pre-shredded carrots?
A: Yes, but fresh-shredded tastes better and has more crunch.
Q: What other herbs work?
A: Mint, dill, or cilantro all work great!
Q: Can I make this dairy-free?
A: Totally—swap the feta for a vegan feta or leave it out and add extra herbs.
Q: How long does it keep?
A: About 2 days in the fridge, but best eaten fresh.
Tools You’ll Need
- Box grater or food processor
- Mixing bowl
- Small spoon or whisk
- Zester or fine grater
Substitutions + Variations
- Swap feta for goat cheese or ricotta salata
- Add chopped olives for a salty bite
- Mix in chickpeas to make it more filling
- Toss in sunflower seeds or toasted pine nuts for crunch
- Add a pinch of cumin for a warm, earthy twist
Make-Ahead Tips
- You can prep the carrots and parsley ahead
- Mix dressing right before serving
- Salad holds up for 1–2 days in the fridge
- If storing, keep feta separate until ready to serve
Let’s Make It – Step-by-Step
Step 1: Shred the Carrots
Use a box grater or food processor to shred your carrots into long, fine strips.
Step 2: Crumble the Feta
Gently crumble the feta into small chunks using your hands or a fork.
Step 3: Mix the Dressing
Whisk together olive oil, fresh lemon juice, lemon zest, and a small pinch of salt and pepper.
Step 4: Combine the Carrots, Feta, and Parsley
Add the shredded carrots, crumbled feta, and chopped parsley to a medium mixing bowl.
Step 5: Pour Dressing and Toss
Pour the lemon olive oil dressing over the salad and gently toss until combined.
Step 6: Serve
Spoon the salad into a shallow bowl or plate. Garnish with a little more parsley or extra lemon zest if you like.
Leftovers + Storage Tips
- Store in an airtight container for up to 2 days
- Feta will get softer over time, but it’s still tasty
- Stir before serving to refresh the flavors
- Not freezer-friendly
Let’s Wrap It Up
This Mediterranean carrot feta salad is proof that a few simple ingredients can turn into something totally delicious. It’s quick, fresh, and so satisfying. If you try it, leave a comment and tell me what you paired it with—I’d love to hear how you made it your own! 🥗💬