Mary Berry Greek Salad

Mary Berry’s Greek Salad is made with mixed heritage tomatoes, cucumber, spring onions, mint, soft feta cheese, mayonnaise, and black olive tapenade. This easy Greek Salad recipe creates a delicious side dish that takes about 15 minutes to prepare and can serve up to 4 people.

This Greek Salad Recipe Is From Simple Comforts Cookbook by Mary Berry

Mary Berry Greek Salad Ingredients:

• 350g (12oz) mixed heritage tomatoes
• ½ cucumber
• 6 spring onions, sliced
• Small bunch of mint, chopped
• 100g (4oz) soft feta cheese
• 1 tbsp mayonnaise
• 3–4 tbsp black olive tapenade
• Salt and freshly ground black pepper

For the Dressing:

• 6 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp sugar

How To Make Mary Berry Greek Salad?

1. Mix the dressing ingredients: In a bowl, combine 6 tbsp olive oil, 2 tbsp red wine vinegar, and 1 tsp sugar.
2. Prepare the vegetables: Slice and quarter 350g (12oz) mixed heritage tomatoes and place them in a mixing bowl. Slice ½ cucumber in half lengthways, then thinly slice on the diagonal. Add the cucumber to the bowl along with 6 sliced spring onions and a small bunch of chopped mint. Season with salt and freshly ground black pepper. Add the dressing and toss lightly to combine.
3. Prepare the feta mixture: In a small bowl, use a fork to mash 100g (4oz) soft feta cheese. Add 1 tbsp mayonnaise and mix well.
4. Assemble the salad: Divide the salad between bowls or plates. Using two spoons, shape the feta mixture into 4 oval quenelles and place one on top of each serving of salad. Shape 3–4 tbsp black olive tapenade into quenelles in the same way and place one next to each feta quenelle.
5. Serve: Serve with crunchy bread.

Recipe Tips:

• Use fresh vegetables: Fresh tomatoes, cucumber, and mint will make your salad taste much better.
• Pick good feta cheese: Soft, creamy feta cheese is the best choice for this recipe.
• Adjust the dressing: If you like your salad more tangy, add a bit more red wine vinegar to the dressing.
• Shape the quenelles well: Use two spoons to shape the feta and tapenade nicely. It makes your salad look fancy.
• Serve right away: The salad tastes best when it’s fresh. If you prepare it early, keep the dressing separate until you’re ready to eat.

What To Serve With Greek Salad?

This crisp Greek Salad pairs well with grilled chicken, pita bread, roasted vegetables, or hummus. It can also be served alongside grilled lamb, tzatziki, falafel, or rice pilaf for a delicious dinner.

How To Store Leftovers Greek Salad?

• Refrigerate: First, let the leftover Greek Salad cool to room temperature. Once cooled, transfer it to an airtight container and refrigerate. The salad will stay fresh for up to 2 days.
• Freeze: Greek Salad is not recommended for freezing because the fresh vegetables will lose their texture and become soggy. It’s best to enjoy this dish fresh. Note: This section does not need to be found because the recipe should not be reheated.

Mary Berry Greek Salad Nutrition Facts

Serving Size: 1 serving (approximately 1/4 of the recipe)

• Calories: 131 kcal
• Total Fat: 9.7 g
• Saturated Fat: 4.6 g
• Cholesterol: 22.4 mg
• Sodium: 145 mg
• Potassium: 355 mg
• Total Carbohydrate: 6.8 g
• Dietary Fiber: 1.6 g
• Sugars: 3.8 g
• Protein: 5 g

Try More Mary Berry Recipe:

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