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Mary Berry Cucumber Salad

Mary Berry Cucumber Salad - recipe card
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A classic British cucumber salad with a light, tangy dressing. Thinly sliced cucumbers are salted to draw out moisture, then tossed with a creamy dill and vinegar dressing for a refreshing side dish that pairs perfectly with summer roasts or grilled meats.

Ingredients

Scale
  • 1 large English cucumber (about 12 oz / 340 g), unpeeled and thinly sliced into rounds (about 1/8 inch thick)
  • 1 teaspoon kosher salt
  • 2 tablespoons white wine vinegar
  • 1 tablespoon caster sugar (superfine sugar)
  • 1/4 cup (60 ml) full-fat sour cream
  • 2 tablespoons fresh dill, finely chopped
  • Freshly ground white pepper, to taste
  • Optional: 1/4 small red onion, thinly sliced (about 1/4 cup)

Instructions

  1. Place the cucumber slices in a colander set over a bowl. Sprinkle with the kosher salt and toss gently to coat. Let stand for 10 minutes to draw out excess moisture—this prevents the salad from becoming watery and concentrates the cucumber flavor.
  2. After 10 minutes, gently squeeze the cucumber slices in your hands or press them between paper towels to remove as much liquid as possible. Transfer the cucumbers to a medium mixing bowl.
  3. In a small bowl, whisk together the white wine vinegar and caster sugar until the sugar is completely dissolved. The vinegar provides bright acidity while the sugar balances the tang.
  4. Add the sour cream and chopped dill to the vinegar mixture and whisk until smooth. Season with a pinch of white pepper. The sour cream adds richness without overwhelming the cucumber, and white pepper lends a mild heat without visible specks.
  5. Pour the dressing over the cucumbers. If using red onion, add the slices now. Toss gently with a rubber spatula until every slice is evenly coated.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Chilling also firms the cucumbers, giving them a pleasant crunch.
  7. Before serving, taste a cucumber slice and adjust seasoning if needed—add another pinch of salt or a few grinds of pepper. Stir once more to redistribute the dressing.
  8. Transfer to a serving dish and garnish with an extra sprig of dill, if desired. This salad is best served cold, directly from the refrigerator.

Notes

Store leftover cucumber salad in an airtight container in the refrigerator for up to 2 days. The cucumbers will release additional liquid over time; drain excess before serving if needed. Do not freeze, as the texture will become mushy upon thawing. This salad is not suitable for reheating.

Nutrition

Keywords: Mary Berry cucumber salad, cucumber salad recipe, British salad, side dish, no-cook salad, creamy cucumber salad, dill cucumber salad, easy summer salad, English cucumber salad, quick salad, refrigerator salad, crisp cucumber side

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