Quick recipe finder 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.
By Mary Berry 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
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.
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