Fresh salsa of any kind is always a hit in summer. Made with fresh ingredients, it tastes amazing and can be tailored to suit anyone’s preferences.
We love serving homemade salsas during the warmer months. They are great for barbeques, picnics and grilling. Plus, summer produce is so versatile.
Cucumber salsa is one of the simplest versions, made with vegetables readily available throughout the summer. Another favorite of ours is pear mango salsa, especially towards the end of summer.
How to make cucumber salsa
For the best results, I recommend using the freshest ingredients possible. Fresh produce is crisp and tastes its best.
Dice and chop all the ingredients finely so it the salsa is easy to scoop and enjoy.
Don’t skip the chilling step – refrigerating the salsa gives the flavors time to develop.
Serving suggestions
We like it with pita chips or homemade tortilla chips, or as a side for grilled chicken or shrimp. It also pairs well with fish tacos and even gourmet hot dogs.
Possible substitutions
- Lemon – Limes work just as well!
- Tomatoes – Red or yellow pepper is a good alternative.
- Herbs – Fresh is best! I don’t recommend substituting with dried herbs. If you don’t like cilantro, use parsley only and vice versa.
Frequently asked questions
Yes, you can. To keep the cucumber from turning soft and releasing too much water, add salt just before serving.
No. Freezing changes the texture of fresh ingredients—they often turn mushy after thawing, and the flavor is affected too.
It will last for up to two days when stored properly, in an airtight container in the fridge.
Troubleshooting
My salsa is too juicy. This is normal. How juicy your cucumber salsa is will depend on the produce you use. Some tomatoes are juicier than others. The same goes for cucumbers. You can either drain the salsa before serving or use cucumbers and tomatoes without seeds.
Keep in mind: There still will be some juice forming. This happens when salt is added because salt draws water out of produce.
I taste bitterness. It is important to peel the skin off the cucumber. I also discard both ends as those can also taste bitter.
This fresh cucumber salsa is crisp, light, and perfect for summer. Made with simple ingredients, it's quick to prepare and full of refreshing flavor.
Cucumber Salsa Recipe
Ingredients
- 1 English cucumber (peeled, seeded and finely diced, see note 1)
- 1 large ripe tomato (finely diced, see note 2)
- 1 small onion (finely chopped, see note 3)
- 1 teaspoon salt (see note 4)
- black pepper (to taste)
- cilantro (a handful, finely chopped, see note 5)
- parsley (a handful, finely chopped, see note 6)
- 2 jalapenos (seeded, finely chopped, see note 7)
- ½ lemon (juice only, see note 8)
- 2 tablespoons extra virgin olive oil
Instructions
- In a medium mixing bowl, combine all the ingredients and stir until well mixed.
- Cover the bowl with a plastic wrap and refrigerate for at least 1 hour before serving.
- Enjoy with tortilla chips, or alongside grilled meats, hot dogs, or fish.
Notes
- You will need bout 1½ cups. Removing the seeds is optional.
- For a less watery salsa, remove the seeds from the tomato. You will need about 1 cup.
- Use shallot or small red onion for a milder taste. White and yellow for a spicier kick. You will need about ½ cup.
- I start with 1 tablespoon of salt and add more at a later stage, if not enough.
- At least 3 tablespoons finely chopped cilantro.
- Two or three tablespoons of finely chopped flat-leaf parsley.
- Use 1 jalapeno for a mild salsa, 2 to 3 for more heat. Or, use a habanero pepper instead of a jalapeno.
- Lime juice also works well—use the juice of about two limes as an alternative to lemon.
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