Recipes > Tunisian Carrot Salad with Kalamatas and Feta
Tunisian Carrot Salad with Kalamatas and Feta

6–8 large carrots
1 tablespoon honey
2 garlic cloves, finely minced
2 tablespoons lemon juice, freshly squeezed
2 tablespoons orange juice, freshly squeezed
¼ teaspoon chili flakes (or more to taste)
4 tablespoons extra-virgin olive oil
1 jar Peloponnese Kalamata Olives (Whole, Pitted or Organic Pitted)
6 oz Greek feta cheese, crumbled*

Add finely minced garlic to a large serving bowl along with lemon juice, orange juice, chili flakes, honey and olive oil. Blend thoroughly.

Grate carrots and add to dressing in bowl. Blend thoroughly. Add Peloponnese Kalamata Olives and Greek feta cheese.

Serve chilled or at room temperature.

*If you’d like to make this a vegetarian entrée, simply add more protein with a few more ounces of feta cheese.

Excellent served in any number of mezes alongside hummus or fava bean spread, or strips of roasted sweet peppers. Would be delicious as a side to grilled whole fish or shrimp.

Serves 6-8 as a salad.

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