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Mary Berry Greek Salad

Mary Berry Greek Salad - recipe card
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A vibrant and refreshing Greek salad inspired by Mary Berry’s approach to classic Mediterranean flavors. Juicy ripe tomatoes, crisp cucumber, and creamy feta are tossed in a tangy oregano vinaigrette for a perfect balance of salty, tangy, and fresh notes.

Ingredients

Scale
  • 4 large ripe tomatoes (about 2 lb / 900 g), cut into 1-inch wedges
  • 1 large English cucumber (about 10 oz / 280 g), halved lengthwise, seeded, and cut into 1/2-inch half-moons
  • 1 medium red onion (about 6 oz / 170 g), thinly sliced into rings
  • 1 medium green bell pepper (about 6 oz / 170 g), cored, seeded, and cut into 1/2-inch strips
  • 1/2 cup (70 g) Kalamata olives, pitted and halved
  • 7 oz (200 g) block feta cheese, drained and cut into 1/2-inch cubes (or crumbled)
  • 1/4 cup (60 ml) extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons (30 ml) red wine vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Place the sliced red onion in a small bowl and cover with cold water. Let soak for 10 minutes to mellow its sharp bite; drain well just before adding to the salad.
  2. In a large serving bowl, combine the tomato wedges, cucumber half-moons, bell pepper strips, and drained red onion rings. Toss gently to mix the vegetables evenly.
  3. In a small bowl or measuring cup, whisk together the extra-virgin olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until emulsified. Taste and adjust seasoning if needed.
  4. Pour the dressing over the mixed vegetables and toss gently but thoroughly, ensuring every piece is lightly coated. Let the salad rest for 5 minutes so the flavors meld.
  5. Scatter the Kalamata olives and feta cubes over the dressed vegetables. Do not toss after adding the feta to avoid crumbling it too much.
  6. Finish with a light drizzle of extra-virgin olive oil and a final pinch of dried oregano on top for garnish. Serve immediately at room temperature.
  7. If preparing ahead, keep the vegetables, dressing, feta, and olives separate. Combine and dress just before serving to maintain the crisp texture of the vegetables.

Notes

This Greek salad is best enjoyed the day it is made. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the vegetables will soften and release liquid. Do not freeze. For best results, bring the salad to room temperature for 10 minutes before serving if chilled.

Nutrition

Keywords: Greek salad, Mary Berry Greek salad, Horiatiki, Mediterranean salad, fresh tomato salad, feta cheese salad, no-cook recipe, summer side dish, Kalamata olives, cucumber salad

Find it online: https://maryberrycooks.co.uk/mary-berry-greek-salad-recipe/