Mary Berry Asparagus Feta Salad

I made this salad on a whim one Sunday when the fridge was mostly bare and I couldn’t face another cheese toastie. I remembered seeing it tucked in the back of Mary Berry’s Quick Cooking and thought, Surely it can’t be that simple?

Spoiler: it is. But I still managed to mess it up the first time by skipping the cold-water plunge. My asparagus went from perky green spears to sad, floppy noodles. Not exactly what Mary had in mind.

The second round? Game changer. It’s everything you want in a spring salad—peppery rocket, creamy feta, crunchy veg, and that zingy mustard dressing that just wakes up your plate. If you want something light but not boring, let me show you how I fixed it.

Why This One Works So Well

Most salads like this lean too hard on lemon or vinegar and end up tasting like you’ve just chewed a battery. Not this one.

Here’s what makes it sing:

• Blanching the veg just right—the peas stay sweet, and the asparagus keeps its bite.
• Chilli in the dressing—a tiny bit of heat lifts everything.
• Chunky feta—those creamy, salty bites are gold.
• And rocket, bless it, pulls the whole thing together with its peppery kick.

I didn’t expect the olives to be the hero ingredient, but their briny depth makes the feta taste even creamier.

INGREDIENTS + WHY THEY MATTER

• Frozen Petits Pois – Sweeter and more tender than regular peas. I tried using fresh peas once—honestly not worth the shelling effort.
• Asparagus Spears – Fresh, not woody. Snap the ends off, don’t cut them—it naturally finds the right spot.
• Rocket Leaves – Adds bitterness to balance the creamy feta. I tried watercress once—it was too punchy.
• Pitted Black Olives – Go for the oil-cured ones if you can. Brinier = better.
• Feta Cheese – Buy a block and crumble it yourself. Pre-crumbled feta is weirdly dry.
• Dijon Mustard – Emulsifies the dressing. Tried English mustard—far too aggressive.
• White Wine Vinegar – Brings brightness without overpowering.
• Olive Oil – Go decent but not fancy. Save the posh stuff for bread dipping.
• Red Chilli – Tiny bit of warmth. Skip it and the salad feels flat.
• Caster Sugar – Just a pinch to round the edges off the acid.

Making It Yours (Without Ruining It)

• No Chilli? Add a pinch of chilli flakes or skip it entirely—it still holds up.
• Vegan Version: Swap feta for a creamy vegan cheese—I tried a coconut-based one and it worked surprisingly well.
• Gluten-Free: Naturally GF!
• Nutty Twist: I once scattered some toasted almonds over the top—adds crunch and richness.
• Extra Protein: Toss in some chickpeas or grilled halloumi.

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

What Went Wrong	Why It Happens	How to Fix It
Asparagus turned mushy	Boiled too long, no cold water	Blanch for 2–3 mins, chill straight away
Feta got soggy	Dressed too early	Add dressing right before serving
Dressing tasted too sharp	Too much vinegar or mustard	Add a touch more sugar or oil

How to Make Mary Berry’s Asparagus Feta Salad

1. Blanch the Peas: Boil salted water. Cook petits pois for 3 mins. Scoop out and dunk in cold water. Drain well.
2. Blanch the Asparagus: In same pan, boil asparagus for 2–3 mins until just tender. Chill in cold water. Drain.
3. Assemble: Spread rocket on a large platter. Scatter over peas, asparagus, olives, and feta.
4. Make the Dressing: Mix Dijon, vinegar, olive oil, chilli, and sugar in a small bowl. Taste and adjust.
5. Serve: Drizzle dressing over just before serving. Don’t let it sit—it wilts fast.

Tips From My Kitchen

• I always dry the asparagus with a tea towel so it doesn’t water down the dressing.
• I use my old jam jar to shake up the dressing—easier and less cleanup.
• Rocket wilts quickly, so I assemble just before serving if I’m having guests.
• If the feta’s too firm straight from the fridge, let it sit out while you prep the veg.

Storage + Serving

• Best Fresh: Eat it right after dressing for max crunch.
• Leftovers: Undressed salad keeps 2 days in the fridge. Store dressing separately.
• Freezing? Don’t. The rocket goes limp and feta turns weird.
• Serving Ideas: Lovely with grilled salmon, a herby couscous, or even just a toasted ciabatta.

FAQs – Real Query Answers

Q: Can I make this ahead of time?
A: Yes—but keep the dressing separate and don’t assemble more than a few hours ahead. The rocket wilts if it sits.

Q: Can I use green beans instead of asparagus?
A: I’ve tried it! Works fine. Just blanch them the same way. They’re firmer, so slightly different texture.

Q: What kind of olives are best?
A: Oil-cured or Kalamata if you want punch. Avoid canned ones—they taste like nothing.

Q: Can I skip the sugar in the dressing?
A: You can—but it balances the vinegar. I’ve tried skipping it, and the whole thing turned a bit too sour.

Q: Is this good for a picnic?
A: Yes, but again—keep dressing separate. Assemble just before eating or it goes soggy.

Try More Recipes:

• Mary Berry Beetroot and Feta Salad
• Mary Berry Moroccan Summer Salad
• Mary Berry Smoked Salmon and Avocado
• Mary Berry Pesto Lemon Chicken