Sun-blushed tomato and feta salad

A wonderfully simple side salad that still delivers on flavour. Make sure to use good quality feta – it’s worth it.

image of mary berry
Mary Berry recipes
From Mary Berry's Absolute Favourites

Ingredients

  • 150g/5½oz sun-blushed tomatoes (see tip), quartered
  • 75g/2¾oz pitted black olives in oil, drained and halved
  • 2 tbsp olive oil or oil drained from the sun-blushed tomatoes
  • 150g/5½oz good-quality feta cheese, crumbled into small chunks

Method

  1. Place the tomatoes, olives and oil in a bowl and stir together, then gently mix in the feta.

Recipe Tips

Tip 1: To make your own ‘sun’-blushed tomatoes, arrange tomato halves on a baking tray, sprinkle with salt and pepper and a little olive oil and cook at 75C/55C fan/Gas ¼ for about 6 hours.

Tip 2: Once assembled, this keeps, covered, in the fridge for 1–2 days.

Print Friendly
Top