Crisp English cucumber, juicy Roma tomatoes, red onion, jalapeño, garlic, cilantro, and seasonings are tossed in olive oil and lime juice in this crisp and refreshing Cucumber Salsa. Enjoy it as a guilt-free snack or as a topping on your favorite dishes!
Salsa isn’t just for tomatoes! Although I love traditional tomato salsa, I’ve been enjoying this cucumber and tomato salsa for years. It’s so easy to throw together and hits the spot when craving a healthy and wholesome snack.
Ingredients Needed
- Diced English cucumber – You can peel the cucumber or leave the skin on; it’s totally your call here depending on your taste preference. You will need 2 cups of diced cucumber, which is approximately 1 large English cucumber.
- Red onion
- Roma tomatoes – Seeded and diced. You’ll need 1 cup of diced tomatoes, which is about 2 to 3 Roma tomatoes, depending on their size.
- Jalapeño – Membranes removed, seeded, and diced. If you love heat, feel free to leave a few (or more) of the seeds.
- Fresh garlic
- Cilantro
- Olive oil
- Lime juice
- Seasonings – Ground cumin, kosher salt, and black pepper.
How to Prepare
- Place the ingredients in a mixing bowl and gently stir to combine and coat as evenly as possible.
- Serve immediately or cover and refrigerate for at least an hour before serving to allow the flavors to meld.
5 Star Review
“This is FANTASTIC! I was lucky enough to make this with some cucumbers from my own garden. I did leave the seeds in the jalapeno because I do like spicy salsa. Absolutely love this. Thank you so much!” ~ Jeff
Helpful Tips
- Deseed the tomatoes and cucumber: This helps to prevent the salsa from becoming watery. Although English cucumbers are considered seedless, they do have tiny seeds that I remove before dicing.
- Dice veggies uniformly in size: Try to dice the vegetables as close to the same size as possible. This makes the salsa easier to scoop with tortilla chips and gives it a consistent texture.
- Adjust seasonings: Feel free to adjust the seasonings to your personal taste.
- Chill before serving: This salsa can be enjoyed immediately, but refrigerating it an hour or so before serving allows the flavors to meld.
Serving Suggestions
Serve this cucumber salsa as a snack with tortilla chips or as a topping on shredded Mexican beef, shrimp tacos, grilled chicken, or fish.
Storage
Store in an airtight container in the fridge for up to 3 to 4 days.
More Cucumber Recipes
Cucumber Salsa
Ingredients
- 2 cups seeded and diced English cucumber* 1 large English cucumber or 2 small
- ⅔ cup diced red onion
- 1 cup seeded and diced Roma tomatoes about 2 to 3 tomatoes, depending on size
- 1 jalapeno membrane removed, seeded, and diced
- 1 ½ teaspoons minced fresh garlic
- 1 tablespoon olive oil
- 1 ½ tablespoons fresh lime juice
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 tablespoon chopped fresh cilantro
Instructions
- Place all ingredients in a medium bowl and stir to combine and coat evenly.
- Serve immediately or cover and refrigerate 1 hour before serving to allow the flavors to meld (stir before serving).
Notes
- *Type of cucumber: Standard cucumbers can be used instead of English cucumbers, but their skin is thicker, and seeds are larger. If using a standard cucumber, peel and deseed before dicing.
- Storage: Store in an airtight container in the fridge for up to 3 to 4 days.
- Servings: This recipe yields approximately 3 cups, which is 6 (½ cup) servings.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Donna
Such a great recipe! It tastes so fresh and healthy. Everyone we have served it to asks for the recipe.
Sheri Vickery
Is there any way to can or preserve this recipe?
Amy
Hi Sheri, I’ve never tried canning/preserving this so I can’t say with 100% certainty. I’d love to know how it turns out if you try it!
DragonKnees
Made today and it was amazing. I used 2 big jalapenos, cause I like spice. I used burpless cukes that I picked today. Put them on some breaded chicken tacos.
Thank you for the recipe
Amy
That sounds delicious, thank you for sharing – I’m so glad you enjoyed it!
Julie Scriver
made this yesterday, very refreshing on a hot day!
Janet
We picked so. many. cucumbers. I was looking for a way to use them up and stumbled upon this recipe. Oh, my, it’s soooooo good! We don’t even have any ripe tomatoes, unfortunately, so I made it without them. Even without the tomato, this salsa is amazing. Can’t wait to try it on our street tacos tonight!
Amy
Thank you so much, Janet – I’m so glad you enjoyed it!
Jennifer
So good! How long can I expect it to last in the fridge?
Amy
Hi Jennifer, I’m so glad you enjoyed it! Store covered in the fridge (in an airtight container) for up to 3 days.
Jeff Guziar
This is FANTASTIC! I was lucky enough to make this with some cucumbers from my own garden. I did leave the seeds in the jalapeno because I do like spicy salsa. Absolutely love this. Thank you so much!
Diane Heying
Omg, I love this and so has Everyone else thas has eaten it I will eat it as a meal. I love it as a side with an egg strata and everything else. Double this!!!
Cindy Bland
We are all addicted!
Leon Morrison
So glad I found this. Had something similar on a recent Delta flight and it was delicious. They also included diced yellow bell pepper which I added… YUMMMM….
Amy @ The Blond Cook
Thank you so much… sounds delicious with yellow bell pepper!
Denise
Made this for friends and it was wiped out at our brunch! Delicious and even better, it’s healthy.
Amy @ The Blond Cook
Thanks so much, Denise. So happy to hear everyone enjoyed it! 🙂