Mary Berry Greek Salad with Asparagus Recipe

I made this Greek salad the day after a total disaster of a BBQ. We’d overcooked just about everything on the grill, so I needed something bright, clean, and a little redeeming. I remembered Mary Berry had a version with asparagus tucked away in her Cook and Share book—and thankfully, I had a bunch of spears lingering in the fridge, looking slightly wilted but still salvageable.

To be honest, I didn’t expect it to be this satisfying. I thought “salad” and braced myself for light and leafy—but this one? It’s crunchy, creamy, briny, and filling in all the right ways. My first attempt, though? I overcooked the asparagus. Limp, soggy spears do not belong in this bowl. But once I got the timing right—only 3 minutes!—it was the perfect bite of summer.

Let me show you how I fixed it.

WHAT MAKES THIS RECIPE SPECIAL

There are loads of Greek salad recipes floating around, but here’s why this one stands out:

• The asparagus is a game-changer. It adds an earthy bite that balances the sharp feta and juicy tomatoes.
• Capers. Don’t skip them. Most versions leave them out, but that salty pop rounds everything out.
• Fresh mint over oregano. It’s subtle but gives the salad a cleaner, greener finish. I didn’t think it’d matter—but it absolutely does.

INGREDIENTS + WHY THEY MATTER

• Asparagus (8 spears) – Lightly blanched to keep some crunch. Don’t let them go floppy.
• Cucumber (1, peeled) – I seed mine so it doesn’t water down the bowl.
• Cherry tomatoes (270g) – Use different colours if you can. The sweetness varies and adds lovely depth.
• Feta (150g) – Crumbled, not cubed. It melds better with everything that way.
• Whole black olives (70g) – I tested with sliced ones too, but they didn’t hold up as well texture-wise.
• Capers (1 tbsp) – Little flavour bombs. Trust me.
• Fresh mint (handful) – Torn, not chopped. It bruises otherwise.
• Lemon juice (½ a lemon) – Fresh only. Bottled makes it taste flat.
• Olive oil (4 tbsp) – Use a good one. This is a salad dressing moment, not a cooking one.
• Sea salt + black pepper – To taste. I go easy on salt since capers + feta are already punchy.

MAKING IT YOURS (WITHOUT RUINING IT)

• No feta? I’ve tried it with soft goat cheese. Still creamy, just a bit tangier.
• Dairy-free? Swap feta for marinated tofu cubes. Not the same—but does the job.
• No capers? Add a bit more lemon juice or a chopped anchovy for that umami kick.
• Gluten-free? Naturally is!
• More crunch? Toasted sunflower seeds or pine nuts, just before serving.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Asparagus went limp	Boiled too long	3 mins max, then straight into cold water
Salad tasted flat	Used bottled lemon juice	Fresh lemon only, always
Got watery after chilling	Didn’t seed the cucumber	Scoop out seeds before slicing

HOW TO MAKE MARY BERRY’S GREEK SALAD WITH ASPARAGUS

1. Prep the asparagus: Trim woody ends and cut spears in half. Boil in salted water for 3 minutes, then dunk into cold water. Drain well.
2. Slice the cucumber: Halve it lengthways, remove seeds with a teaspoon, and slice into half-moons.
3. Combine in a big bowl: Toss cucumber, tomatoes, feta, olives, capers, asparagus, and mint.
4. Dress it up: Drizzle over lemon juice and olive oil. Season with sea salt and black pepper.
5. Chill if you like: 30 minutes in the fridge helps everything mingle. I often make it just before serving—still fab.

TIPS FROM MY KITCHEN

• I always use a metal slotted spoon to lift asparagus out fast—timing really is everything here.
• If making ahead, leave mint out until the end. It wilts and goes brown otherwise.
• Serve with toasted sourdough to mop up the dressing—never waste good olive oil.

STORAGE + SERVING

• Fridge: Keeps well for 1–2 days. After that, the feta starts to go mushy and sad.
• Serving: Best slightly chilled. Serve as a light lunch or with grilled chicken/fish.
• Freezing? Don’t. Raw cucumber and tomatoes don’t freeze well.

FREQUENTLY ASKED QUESTIONS

Q: Can I use grilled asparagus instead of boiled?
A: Yes! I’ve done that on BBQ days. Just brush with olive oil and grill until lightly charred. Adds a smoky depth.

Q: What if I don’t like olives?
A: You can skip them, but maybe add an extra pinch of salt or capers to keep the balance.

Q: Is this salad low carb?
A: Pretty much. With no grains or sugars added, it’s low in carbs and high in flavour.

Q: Can I prep it ahead for a picnic?
A: Absolutely—but keep the dressing separate and add mint last-minute.

Q: What type of feta is best?
A: I prefer block feta in brine—it’s creamier than the pre-crumbled stuff and holds up better.

Try More Recipes:

• Mary Berry Asparagus Soup Recipe
• Mary Berry Greek Salad with Asparagus Recipe
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad