This fresh cucumber salsa is a great variation on traditional salsa and a perfect barbecue or potluck side for a hot summer’s day.
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If you’re lucky enough to have a backyard garden then you likely know how prolific cucumbers are!
There’s only so many salads you can eat and only so many friends to give your bountiful harvest to.
If you find yourself in need of more cucumber recipes, try this fresh and crisp cucumber salsa.
It’s great with nacho chips as well as on tacos, quesadillas, avocado toast, in a veggie wrap, burrito bowls, or anywhere you would use pico de gallo.
Cucumber salsa is easy to put together, you can make it as spicy as you like, and is a good alternative to tomato salsa when your tomatoes are not the ripest.
Why do people put salt on cucumbers?
The secret to a good salsa is to remove excess water from the vegetables.
This step helps keep the veggies crisp and flavorful and prevents the salsa from sitting in a big pool of juice and getting soggy.
To draw out the excess liquid, simply season the cucumbers and tomatoes with salt and place them in a colander or strainer to drain.
Ideally, you should allow salted cucumbers and tomatoes to sit for 30 minutes.
If you’re impatient like me, 15 minutes will release most of the moisture, but you’ll still end up with a bit of juice at the bottom of your salsa bowl.
Should I rinse cucumbers after salting them?
No, you don’t need to rinse cucumbers after salting them for recipes that you would normally season with salt later.
For this cucumber salsa recipe, you simply add the remaining ingredients to the bowl without rinsing the cucumbers.
Ingredients for cucumber salsa
You only need a few ingredients for this cucumber salsa. It’s best served in the summer when tomatoes and cucumbers are at their peak (and cheapest). Even better if you can pick them right out of your garden!
Cucumbers: I use regular field cucumbers for most things. I peel them first because the skin can be a little bitter. You can use English or Persian cucumbers if you prefer.
Tomatoes: Roma or pear tomatoes have the most flesh with the least amount of water and are ideal for salsas and pico de gallo.
Onion: I use regular white onion although you can substitute red onion. If your onion is “spicy”, you can soak the diced onion in ice water for 15 minutes to remove some of the bite.
Cilantro: Finely chopped fresh cilantro adds fresh, herby flavor. I like a lot of cilantro but you can leave it out if you’re a cilantro-hater.
Hot pepper: You can make this salsa as spicy or mild as you like. Add one or two jalapeño or serrano peppers, depending on your spice tolerance. Removing the seeds and ribs will temper the spice a bit.
Lime: Fresh-squeezed lime juice is best. One juicy lime should give you two tablespoons of lime juice. I use two limes for this recipe.
Salt: Sprinkle the veggies with sea salt to help remove excess water as well as season the salsa.
How to make salsa with cucumber
Cucumber salsa is super easy to make and a delicious, crispy alternative to tomato salsa or pico de gallo.
Prep: Start by prepping the cucumber and tomato.
Peel the cucumbers if using field cucumbers as the skin can be a bit bitter. Then cut them in half from top to bottom and scrape out the seeds with a spoon.
Dice the cucumbers and the tomatoes into half centimeter cubes.
Drain: Place the cucumbers and tomatoes in a fine mesh strainer or colander placed over a bowl.
Sprinkle with salt, give it a good stir and set aside to drain, stirring from time to time to allow the water to drain out.
Ideally leave them draining for at least 30 minutes.
Combine: Meanwhile, chop the onion, hot peppers and cilantro and juice the limes.
Combine all the ingredients in a large bowl and toss well.
Serve: You can serve this cucumber salsa right away or you can refrigerate it to chill and allow the flavors to meld.
I like to put it in the fridge for about 30 minutes before serving.
Substitutions and variations
Vegetables: I use field cucumbers because they’re cheaper than English or Persian, but you can substitute any kind of cucumber. Roma or pear tomatoes have more flesh but you can substitute any fleshy heirloom variety or cherry tomatoes. Salad tomatoes have a lot of water and are more bland so I don’t recommend them in salsa.
Alternative ingredients: Try adding avocado for some creaminess, mango or watermelon for a touch of sweetness. Corn is also a popular salsa ingredient.
Herbs: If you don’t like cilantro you can leave it out or substitute parsley or oregano.
Spice: You can make this salsa as spicy or mild as you like by adjusting the about of hot pepper you add and by removing the seeds and ribs.
FAQs
You can use any kind of cucumber for cucumber salsa. If using field cucumbers, I recommend peeling and removing the seeds. If using English or Persian cucumbers, peeling and removing the seeds isn’t necessary.
It’s up to you! Add one jalapeño for a milder salsa or two (or more) for a spicy salsa.
Yes, you can make this with just cucumbers and no tomatoes. Double the amount of cucumber. If you don’t like cilantro, leave it out.
What goes with cucumber salsa?
Of course tortilla chips for scooping up this delicious salsa are a classic.
You can also serve cucumber salsa on tacos, salads, vegan chili, in burritos, quesadillas, veggie wraps, or sandwiches.
It’s a great addition to taco or burrito bowls, to top a vegan omelette, tofu scramble or a baked potato.
Bring cucumber salsa on a picnic or to a potluck. It makes a great side to any barbecue!
How long will homemade salsa last in the fridge?
Cucumber salsa is best taken fresh the same day it’s made but leftovers can be kept in the refrigerator.
Store this salsa in an airtight container in the fridge for up to 3 days.
Cucumber salsa cannot be frozen.
Cucumber Salsa
Ingredients
- 2 cups diced cucumbers (280 grams - about 2 medium field cucumbers)
- 3 cups diced Roma tomatoes (540 grams - 4 to 5 medium tomatoes)
- ¾ cup (115 grams) diced white onion
- 1 - 2 diced jalapeño peppers to taste
- ¾ teaspoon sea salt or to taste
- ⅓ cup (12 grams) finely diced cilantro
- 4 tablespoons lime juice (2 limes)
Instructions
- To prepare the cucumbers, peel them, cut them in half from top to bottom and use a spoon to scrape out the seeds. Dice into ½ cm cubes. Dice the tomatoes to the same size.
- Place the cucumbers and tomatoes in a fine-mesh strainer or colander set over a bowl. Sprinkle ½ teaspoon salt and mix well. Set aside for 30 minutes to allow the excess water to drain off. Stir from time to time.
- In a large bowl, combine the drained tomatoes and cucumbers, onion, hot peppers, cilantro, and lime juice. Taste and add more salt of you think it’s necessary - I added another ¼ teaspoon.
- Serve right away or refrigerate for at least 30 minutes to allow the flavors to combine.
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