A refreshing, crisp green salad never goes out of style, and this Mary Berry Green Salad Recipe is the definition of classic simplicity done right. It’s light yet flavorful, made with a medley of fresh greens, herbs, and a perfectly balanced vinaigrette.

What is Mary Berry’s Green Salad?

The Mary Berry Green Salad is a crisp, fresh combination of mixed leafy greens, fresh herbs, and a simple vinaigrette made with olive oil, vinegar, and Dijon mustard. This salad emphasizes freshness and balance without overpowering flavors, making it the perfect companion to rich or savory dishes. Mary Berry’s version focuses on quality ingredients and light seasoning to bring out the natural flavors of the greens.

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Why You Should Try This Recipe

Quick and easy – Takes less than 10 minutes to prepare from start to finish.
Pairs with anything – Works as a starter or a side for meat, fish, or vegetarian mains.
Light and refreshing – A perfect contrast to heavier dishes.
Naturally gluten-free – No special substitutions needed.
Customizable – Add nuts, cheese, or fruit for variety.
Elegant simplicity – Let the quality of fresh ingredients shine through.

Ingredients Needed to Make Mary Berry Green Salad

Each ingredient plays a simple but key role in creating balance and freshness:

Mixed leafy greens – 4 cups (washed and dried): Use a combination of baby spinach, rocket (arugula), watercress, and lamb’s lettuce for contrast in flavor and texture.
Fresh parsley – 2 tablespoons, chopped: Brings in freshness and color.
Fresh dill or chives – 1 tablespoon, finely chopped: Adds delicate herbal notes.
Cucumber – ½, thinly sliced: For extra crunch and a refreshing bite.
Spring onions – 2, finely sliced (optional): Adds a mild onion flavor.

For the Dressing:

Olive oil – 3 tablespoons: A smooth, rich base for the vinaigrette.
White wine vinegar – 1 tablespoon: Provides acidity and balance.
Dijon mustard – 1 teaspoon: Adds a subtle sharpness and depth.
Salt and black pepper – to taste: Enhances overall flavor.

Equipment Needed

You don’t need any fancy tools to create this salad:

Large salad bowl
Small jar or bowl (for mixing dressing)
Whisk or fork
Chopping board and knife
Salad tongs or a serving spoon

Instructions to Make Mary Berry Green Salad

Step 1: Prepare the Greens

Wash and dry thoroughly: Use a salad spinner or pat dry with a kitchen towel to avoid sogginess.
Tear into bite-sized pieces: If needed, gently tear large leaves for easier eating.

Step 2: Slice the Vegetables and Herbs

Prepare the cucumber and onions: Thinly slice the cucumber and spring onions.
Chop the herbs: Finely chop the parsley and dill (or chives).

Step 3: Mix the Dressing

Combine ingredients: In a small jar or bowl, add olive oil, vinegar, Dijon mustard, salt, and pepper.
Shake or whisk well: Ensure the vinaigrette is emulsified and smooth.

Step 4: Toss the Salad

Assemble everything: In a large bowl, add greens, herbs, and sliced vegetables.
Drizzle dressing: Pour just enough dressing to lightly coat the leaves. Toss gently to combine.

Step 5: Serve Immediately

Plate and enjoy: Serve fresh to preserve the crisp texture of the greens.

What Goes Well With Mary Berry Green Salad

Grilled salmon fillets – A light, protein-rich pairing.
Roast chicken or turkey – Complements hearty mains beautifully.
Quiche or tart – Adds freshness alongside rich, egg-based dishes.
Cheese board – Offers a refreshing contrast to creamy or strong cheeses.
Soup and salad combo – Perfect for lunch with a light vegetable soup.
Steak or grilled meat – Cuts through richness with its bright flavors.
Stuffed bell peppers – A vegetarian-friendly meal with balanced texture.

Expert Tips for Making the Best Mary Berry Green Salad

To elevate this salad, consider these helpful tips:

Dry greens thoroughly – Wet leaves dilute the dressing and make the salad limp.
Toss just before serving – Prevents the greens from wilting.
Use high-quality olive oil – The better the oil, the richer the flavor.
Balance your herbs – Don’t overpower the greens; use herbs to enhance, not dominate.
Avoid over-dressing – Start with a little dressing and add more if needed.
Chill ingredients – Cool greens and cucumbers give a crisp and refreshing bite.
Add texture if desired – Toasted nuts or seeds offer a nice crunch.

Easy Variations of Mary Berry Green Salad

Give the basic salad a twist by incorporating these simple additions:

Add toasted almonds or walnuts – For a nutty flavor and crunch.
Include soft cheese – Feta, goat cheese, or mozzarella pearls work beautifully.
Toss in sliced apple or pear – A sweet contrast that pairs well with herbs.
Use different herbs – Basil, mint, or tarragon change the flavor profile.
Add protein – Grilled chicken, shrimp, or hard-boiled eggs make it a meal.
Try balsamic vinaigrette – For a sweeter, deeper flavor.

Best Practices to Store Mary Berry Green Salad

Store undressed salad separately – Keep greens and dressing in separate containers.
Use an airtight container – Prevents greens from drying out or wilting.
Keep refrigerated – Store at the back of the fridge for optimal freshness.
Consume within 24 hours – Fresh greens lose texture quickly.
Add dressing only when serving – Prevents soggy leaves and keeps flavors sharp.

Best Practices to Reheat Mary Berry Green Salad

This salad is best served fresh and is not meant to be reheated. However:

Don’t microwave – Heat ruins the texture of leafy greens.
Room temperature option – If taken out of the fridge, allow it to sit for 5–10 minutes before eating.
For leftovers with protein – Remove any cooked meat before reheating separately.

How Can I Make Mary Berry’s Green Salad Healthier?

Use less oil in dressing – Cut olive oil slightly or replace some with lemon juice.
Skip the mustard if sensitive – Keeps the flavor milder and more natural.
Add more greens – Increase volume with low-calorie, high-fiber greens.
Limit salt – Use fresh herbs and a splash of lemon for flavor instead.
Include nutrient-rich add-ins – Avocado slices or chia seeds can boost nutrients.

Nutrition Value (per serving):

Calories: 140
Protein: 2g
Fat: 13g
Carbohydrates: 5g
Fiber: 2g
Sugar: 2g
Sodium: 110mg

FAQs

What kind of greens are best for Mary Berry’s green salad?

A mix of leafy greens like baby spinach, rocket (arugula), watercress, and lamb’s lettuce works best. This combination offers a variety of textures and flavors, from peppery to mild and buttery.

Should I dry salad greens before tossing with dressing?

Yes, drying salad greens thoroughly is essential. Wet leaves prevent the dressing from sticking properly and can result in a soggy texture.

Can I make green salad ahead of time?

You can prepare the ingredients in advance, but avoid dressing the salad until just before serving. This keeps the greens crisp and fresh.

How do I keep the salad from wilting after preparation?

To prevent wilting, store the undressed greens in an airtight container lined with paper towels and add the dressing only at the last moment before serving.

Final Words

This Mary Berry Green Salad Recipe is a celebration of freshness and simplicity. With minimal ingredients and maximum flavor, it’s an effortless dish that complements nearly any meal. Once you try it, it’ll become your go-to salad for weekday dinners, weekend feasts, or even elegant gatherings.