Mary Berry Greek Salad with Asparagus Recipe

Mary Berry Greek Salad with Asparagus Recipe

This easy Mary Berry Greek Salad with Asparagus is a light and refreshing dish perfect for warm days. Packed with fresh vegetables, creamy feta, and briny olives, it’s a simple, nutritious salad you can prepare in minutes. Plus, you can easily swap ingredients based on what you have at home!

This Greek Salad with Asparagus recipe Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

  • 8 asparagus spears
  • 1 cucumber, peeled
  • 270g cherry tomatoes (use a variety of colours and types), halved
  • 150g feta, crumbled
  • 70g pitted good-quality whole black olives
  • 1 tbsp capers, drained
  • Handful of mint leaves, left whole or roughly torn
  • Juice of ½ lemon
  • 4 tbsp olive oil
  • Sea salt and freshly ground black pepper

How To Make Greek Salad with Asparagus Recipe

  1. Prepare the Asparagus: Remove the woody ends from the asparagus and cut each spear in half. Bring a pan of salted water to the boil, add the asparagus, and cook for 3 minutes. Drain and refresh in cold water, then drain again.
  2. Prepare the Cucumber: Slice the cucumber in half lengthways and remove the seeds with a teaspoon. Slice into crescent-shaped pieces and place in a serving bowl.
  3. Assemble the Salad: Add the halved cherry tomatoes, crumbled feta, olives, capers, asparagus, and mint leaves to the cucumber. Gently toss everything together.
  4. Dress and Serve: Drizzle with lemon juice and olive oil. Season with sea salt and freshly ground black pepper to taste. Serve immediately or refrigerate for up to 2 hours before serving.
Mary Berry Greek Salad with Asparagus Recipe

Recipe Tips

  • Use Fresh Ingredients: For the best flavour, use fresh, in-season vegetables. The quality of your tomatoes and cucumber will really make the salad shine.
  • Don’t Overcook the Asparagus: Boil the asparagus for just 3 minutes. Overcooking can make it mushy, ruining the texture.
  • Chill the Salad: Let the salad chill in the fridge for about 30 minutes before serving. This helps the flavours to blend together.
  • Add Extra Crunch: For a bit of crunch, sprinkle some toasted pine nuts or sunflower seeds on top just before serving.
  • Adjust the Dressing: Feel free to adjust the lemon juice and olive oil to your taste. If you like it tangier, add more lemon juice!

How To Store Leftovers

Store leftovers greek salad with asparagus in an airtight container in the fridge for up to 2 days.

Nutrition Facts

Serving Size: 3/4 cup (148g)

  • Calories: 148
  • Total Fat: 12g
  • Saturated Fat: 2g
  • Cholesterol: 6mg
  • Sodium: 389mg
  • Total Carbohydrate: 7g
  • Dietary Fiber: 2g
  • Sugars: 3g

Try More Mary Berry Recipes:

Mary Berry Greek Salad with Asparagus Recipe

Difficulty:BeginnerPrep time: 15 minutesCook time: 3 minutesTotal time: 18 minutesServings: 6 minutesCalories:148 kcal Best Season:Suitable throughout the year

Description

This easy Mary Berry Greek Salad with Asparagus is a light and refreshing dish perfect for warm days. Packed with fresh vegetables, creamy feta, and briny olives, it’s a simple, nutritious salad you can prepare in minutes. Plus, you can easily swap ingredients based on what you have at home!

Ingredients

Instructions

  1. Prepare the Asparagus: Remove the woody ends from the asparagus and cut each spear in half. Bring a pan of salted water to the boil, add the asparagus, and cook for 3 minutes. Drain and refresh in cold water, then drain again.
  2. Prepare the Cucumber: Slice the cucumber in half lengthways and remove the seeds with a teaspoon. Slice into crescent-shaped pieces and place in a serving bowl.
  3. Assemble the Salad: Add the halved cherry tomatoes, crumbled feta, olives, capers, asparagus, and mint leaves to the cucumber. Gently toss everything together.
  4. Dress and Serve: Drizzle with lemon juice and olive oil. Season with sea salt and freshly ground black pepper to taste. Serve immediately or refrigerate for up to 2 hours before serving.

Notes

  • Use Fresh Ingredients: For the best flavour, use fresh, in-season vegetables. The quality of your tomatoes and cucumber will really make the salad shine.
  • Don’t Overcook the Asparagus: Boil the asparagus for just 3 minutes. Overcooking can make it mushy, ruining the texture.
  • Chill the Salad: Let the salad chill in the fridge for about 30 minutes before serving. This helps the flavours to blend together.
  • Add Extra Crunch: For a bit of crunch, sprinkle some toasted pine nuts or sunflower seeds on top just before serving.
  • Adjust the Dressing: Feel free to adjust the lemon juice and olive oil to your taste. If you like it tangier, add more lemon juice!
Keywords:Mary Berry Greek Salad with Asparagus Recipe

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