Chunky Cucumber Salsa

This Chunky Cucumber Salsa is incredibly refreshing and flavorful! It goes great with chips, in tacos and with various proteins.

I somehow managed to get a huge tomato crop this year, so I’ve been eating a lot of them lately. This Chunky Cucumber Salsa Recipe is a great way to put your summer tomato and cucumbers to use.

The cucumber salsa is very similar to a pico de Gallo recipe, but with the addition of cucumbers, which are so cool and refreshing that they add a nice pop to any salsa recipe.

Chunky Cucumber Salsa Recipe Ingredients

• Tomato – I had a bunch of garden tomatoes that I needed to use up and they worked great for this recipe. Any regular-sized, or even cherry/grape tomatoes will work as well.
• Cucumber – I love using the seedless English/hothouse cucumbers because their skin is thin and not waxy and the seeds are much smaller than in regular cucumbers. Any cucumbers will work though!
• Onion – I like to use white onion in my salsa recipes because I find it super crunchy and pretty mild in flavor, as far as onions go.
• Cilantro – I don’t really measure the cilantro; I just grab a big handful and chop it up.  If you don’t like cilantro, consider substituting parsley, mint or another herb of your choice.
• Garlic – I’m a garlic lover so I put 3 cloves in, but use however much you prefer. Garlic powder would work for this recipe if you don’t have fresh.
• Jalapeno – I added one small jalapeño from the garden, but you can make this cucumber salsa as spicy as you like. You could also substitute pickled jalapeños in.
• Lime Juice – Fresh lime juice makes this cucumber salsa so good and fresh-tasting.  If you don’t have limes, try lemon juice, or even white vinegar in a pinch.
• Salt and Cumin – I like to add a bit of cumin to give the salsa a Southwestern flavor. I also add salt, to taste.

How To Make Easy Cucumber Salsa

This Cucumber Salsa Recipe is so easy to make and just requires some chopping.

1. Once you have all your ingredients prepped, add them all to a large bowl and mix until combined. That’s it!  
2. You can store your salsa in the refrigerator in an airtight container for about 4-5 days.

The best recipe tips I can give you to make the best cucumber salsa recipe would be:

• Use all fresh ingredients. The salsa will keep longer if you use fresh ingredients that won’t go bad quickly.
• Once you’ve finished mixing everything together, taste the salsa and add extra salt, lemon juice, garlic, etc., if necessary.

Recipe Frequently Asked Questions

• Is this recipe vegan? Yes!
• Is this cucumber salsa recipe gluten free? Yes!
• Is this really just cucumber pico de Gallo? Yes, it is very similar to a pico de Gallo recipe, except for adding the cucumber. I chose to call it chunky cucumber salsa because the cucumber addition is not traditional to pico de Gallo. You can call it whatever you want, though!
• How should I use this cucumber salsa? I love to eat it with chips, on nachos, burritos, in bowls and so much more! It’s super fresh and delicious.
• How many servings does this recipe make? If each person has 1-2 large spoonfuls, it should serve 4-8 people.

Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP.

Looking For More Homemade Salsa Recipes?

The Best Homemade Salsa Recipe

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Chunky Avocado Salsa

Fresh Homemade Salsa

Fruit Salsa Recipe

Chunky Cucumber Salsa

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5 from 1 review

• Author: She Likes Food
• Total Time: 15 minutes
• Yield: 8 1x
• Diet: Vegan

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Description

This Chunky Cucumber Salsa is refreshing, tangy and goes so well with chips!

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Ingredients

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• 3 cups diced tomatoes
• 2 cups diced cucumber
• 1/2 white onion, diced
• 2–3 cloves garlic, minced
• Diced jalapeno, to taste
• Large handful fresh cilantro, chopped
• Juice of 1 large lime, or two small limes
• 1/4 teaspoon ground cumin
• Salt, to taste

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Instructions

1. Add all ingredients to a large bowl and mix until completely combined.  Give it a taste and adjust ingredient amounts to your taste.
2. Store cucumber salsa in an airtight container in the refrigerator for 4-5 days.

• Prep Time: 15 mins
• Cook Time: 0 mins
• Category: Side, Vegan
• Method: No cook
• Cuisine: American