Mary Berry Cucumber Salad Recipe – Fresh, Crisp, and Summer-Perfect

cucumber salad never used to excite me. It always felt like the afterthought of a picnic table, sitting there quietly while the quiche and Victoria sponge got all the attention. But when I tried Mary Berry’s light and zesty take, I realised I’d been underestimating cucumber all along.

My first go was a disaster—I didn’t bother salting the cucumber and ended up with a bowl of watery slices swimming in vinegar. But after testing it properly (and making a creamy version too), I discovered this is one of those deceptively simple recipes that really sings when you treat the ingredients with care.

Let me show you exactly how to get it crisp, refreshing, and anything but boring.

---

What Makes This Recipe Special

Mary Berry’s cucumber salad works because it doesn’t overcomplicate. Just a few well-chosen ingredients, treated properly:

• Salting the cucumber first keeps it crisp instead of soggy.
• A touch of lemon zest brightens the whole dish.
• Yogurt turns it from zingy to soothing, which is brilliant with curries or BBQ.

Most recipes skip one of those steps—and that’s why they fall flat.

---

Ingredients + Why They Matter

• Cucumber (1 large or 2 small, thinly sliced) – Slice thin for the right crunch; too thick and it just tastes watery.
• Fresh Mint or Dill (small handful, chopped) – Mint = fresh and summery, dill = savoury and slightly sharp.
• Red Chili (½, finely chopped, optional) – Tested both ways; it’s gentle warmth rather than fiery.
• Lemon Zest (½ tsp) – The “hidden” ingredient that makes this salad taste brighter.
• Olive Oil (1 tbsp) – Softens the acidity.
• White Wine Vinegar or Lemon Juice (1 tbsp) – Vinegar gives punch, lemon feels softer.
• Salt + Black Pepper – Not just seasoning, the salt also draws out moisture.
• Optional Greek Yogurt (2 tbsp) – Makes the creamy version, especially good for serving with spicy mains.

---

Making It Yours (Without Ruining It)

• No chili? Just skip—it won’t ruin the balance.
• Herb swaps – Coriander works; parsley was flat when I tried it.
• Vinegar swaps – Apple cider vinegar adds gentle sweetness. Malt vinegar is too harsh.
• Creamy dairy-free – Coconut yogurt works, but only with spicy food.

---

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Salad turned watery	Didn’t salt cucumber first	Lightly salt + drain 10 mins
Herbs went limp	Added too early	Add just before serving
Dressing too harsh	Too much vinegar	Balance with oil or a pinch of sugar

---

---

How to Make Mary Berry’s Cucumber Salad

1. Slice cucumber – Thinly, using a knife or mandoline.
2. Salt & rest – Sprinkle with salt, leave 10 mins, then drain.
3. Make dressing – Whisk oil, vinegar/lemon, zest, chili, and pepper.
4. Toss & finish – Coat cucumber, add herbs at the very end.
5. Optional creamy version – Stir yogurt into the dressing before tossing.

---

Tips From My Kitchen

• Chill the bowl before tossing—it keeps the salad extra refreshing.
• Don’t slice cucumber too far in advance or it loses its snap.
• For creamy, always use full-fat yogurt; it clings better.

---

Storage + Serving

• Best eaten same day – It keeps crispness.
• Fridge – 1–2 days max, drain excess liquid before storing.
• Freezer – Don’t bother; cucumber turns mushy.
• Serving ideas – BBQ meats, curries, falafel wraps, or next to a summer quiche.

---

FAQs

Q: Can I make Mary Berry’s cucumber salad in advance?
Yes, but for best results, salt and slice the cucumber, prep the dressing separately, and only combine just before serving.

Q: How do I keep cucumber salad crisp?
Salt the cucumber first and drain off the water. Skipping this step guarantees sogginess.

Q: Is cucumber salad healthy?
Very. It’s low in calories (around 50 per serving), hydrating, and light—perfect if you’re after something refreshing that won’t weigh you down.

Q: Can I add onions?
Yes—thinly sliced red onion works beautifully for extra bite. I tested spring onions too, but they overpowered the delicate flavour.

Q: What can I serve cucumber salad with?
It pairs brilliantly with grilled fish, roast chicken, BBQ skewers, or even a simple cheese toastie—it cuts through the richness.

Q: Can I use different herbs?
Yes—mint and dill are the classics, but chives or coriander are good alternatives. Avoid parsley, it just didn’t add much when I tried it.

Q: Can I make it creamy without dairy?
Yes—use coconut yogurt for a dairy-free creamy option. Works especially well if you’re serving it alongside curries.

---

Other Recipes You May Like:

• Mary Berry Waldorf Salad
• Mary Berry Green Salad Recipe
• Mary Berry Chicken Caesar Salad Recipe

---