Mary Berry Greek Salad

I made this salad on one of those too-hot-to-cook summer evenings when all I wanted was something cold, crunchy, and vaguely impressive (even if it was just me and my dog eating it). I wasn’t convinced about the mayo-in-the-feta bit—sounded a bit off. But let me tell you, it turned out to be the creamiest shortcut to luxe salad toppers I’ve ever tried.

My first go, I didn’t drain the tapenade well and the whole thing went a bit swampy. And don’t get me started on the time I forgot to season the tomatoes—it was like chewing on water balloons. But once I tweaked the balance and got the texture right, it became my go-to “I care, but not too much” summer salad. Let me show you how I fixed that.

What Makes This Recipe Special

Most Greek salads go heavy on the red onion and hard feta. This one? Soft feta mashed with mayo (stay with me) becomes this whipped, tangy cloud that makes the salad feel almost posh. And shaping it into little quenelles with the tapenade? It’s got proper restaurant vibes—without any of the faff.

Also—using heritage tomatoes makes it sing. I once tried it with basic cherry toms and… yeah, not the same. You want colour, sweetness, and that odd one with a bit of green that looks like it shouldn’t be ripe—but is.

INGREDIENTS + WHY THEY MATTER

• Mixed heritage tomatoes (350g) – Juicy, sweet, and colourful. Standard tomatoes work, but heritage ones give it depth.
• ½ cucumber – Adds freshness and crunch. I prefer peeling stripes off mine so it’s not too waxy.
• 6 spring onions – Gentle bite without the harshness of raw red onion.
• Small bunch of mint – Totally lifts the flavour. Once skipped it… regretted it.
• Soft feta (100g) – Needs to be soft! Hard feta doesn’t mash properly and ruins the creamy topping.
• Mayonnaise (1 tbsp) – I know, I doubted it too. But it softens the feta into something silky. Greek yogurt works too, just tangier.
• Black olive tapenade (3–4 tbsp) – Salty hit of umami. If yours is very oily, drain it a bit or it’ll leak across the salad.
• Dressing: olive oil (6 tbsp), red wine vinegar (2 tbsp), sugar (1 tsp) – That sugar is sneaky—it balances the acidity and makes the tomatoes taste riper.

Making It Yours (Without Ruining It)

• No mayo: Greek yogurt works, or even crème fraîche. Just avoid low-fat—it splits.
• Dairy-free: Whipped almond feta works (I tested Nush)—you’ll need to add a pinch of salt.
• Gluten-free: Naturally is! Just skip the bread or serve with GF crackers.
• Don’t like tapenade: Use a few whole kalamata olives instead, but it won’t be as spreadable.
• Can I add protein: Yep—cold grilled chicken or chickpeas work well. I tried it with grilled halloumi too… dreamy.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Salad turned soggy	Tapenade too oily	Drain tapenade or dab with kitchen towel
Bland tomatoes	Not seasoned or underripe	Salt them before dressing—makes a difference
Feta wouldn’t mash	Used crumbly/hard feta	Always use soft feta, or blend it briefly
Dressing split	Didn’t whisk properly	Whisk or shake in a jar until emulsified

How to Make Mary Berry’s Greek Salad

1. Make the dressing: In a small bowl or jam jar, whisk together 6 tbsp olive oil, 2 tbsp red wine vinegar, and 1 tsp sugar. Set aside.
2. Prep your veg: Quarter or chunk the heritage tomatoes (I like to mix sizes). Slice the cucumber in half lengthways, then diagonally. Slice spring onions finely. Toss them into a big mixing bowl with chopped mint.
3. Season and dress: Add a generous pinch of salt and black pepper. Pour over the dressing and toss gently. Let it sit for 5–10 minutes so the flavours meld.
4. Make the feta cream: Mash soft feta with mayo until smooth. It should be spreadable but hold its shape. Taste and add pepper if you like.
5. Assemble: Divide the salad into bowls or onto plates. Using two spoons, shape the feta mixture into little quenelles (or rustic blobs—no judgment) and place on top. Repeat with the tapenade.
6. Serve: Eat immediately with crunchy bread. Cold rosé optional, but highly encouraged.

Tips from My Kitchen

• I use an old metal spoon warmed in hot water to shape the quenelles—stops sticking.
• Let the tomatoes sit with salt before adding dressing—it pulls out flavour.
• If your tapenade’s too firm, stir in a tiny bit of olive oil to loosen it.
• I serve this with grilled pita brushed in olive oil and za’atar—adds a lovely crunch.

Storage + Serving

• Fridge: Best eaten fresh, but leftovers (minus quenelles) keep for 2 days.
• Don’t freeze: The cucumber goes weird and watery.
• Make ahead tip: Prep everything separately. Dress the salad just before serving.
• Pair it with: Grilled chicken skewers, lamb chops, or even falafel.

FAQs

Q: Can I use regular tomatoes instead of heritage?
A: You can, but the flavour won’t be as complex. Try mixing cherry tomatoes and a big ripe beef tomato for contrast.

Q: What can I use instead of olive tapenade?
A: Whole olives, capers, or even sun-dried tomato paste work in a pinch—but the tapenade gives the best salty contrast to the feta.

Q: Can I make this vegan?
A: Yes! Use vegan feta (Violife is decent) and swap mayo for vegan mayo or a spoon of olive oil.

Q: Is this an authentic Greek salad?
A: Not quite—Mary’s version is more of a creamy remix. Traditional ones don’t use mayo or mashed feta, but this one’s a lovely twist.

Try More Recipe:

• Mary Berry Mixed Bean Salad
• Mary Berry Superfood Salad
• Mary Berry Caesar Salad
• Mary Berry Couscous Salad
• Mary Berry Asparagus Feta Salad