Cucumber Pico de Gallo is a fantastic way to enjoy garden-fresh fruits and vegetables, prepared simply to create a lovely salsa you'll want to put on everything.
The only two things I consistently grow in my garden every year are cucumbers and tomatoes. Pico de gallo is a MUST; there's nothing better than a homemade batch whipped up with freshly harvested tomatoes - and cucumbers!
Sometimes I just eat it plain by the spoonful, kind of like a chopped salad.
Especially since I decided to toss some cucumbers into the pico mix this year. It's worth the extra effort. Plus it's a creative way to use up those cukes that isn't simply tossing them into a garden salad.
Cucumber lovers! If you enjoy this fresh-tasting cucumber recipe I'm sure you'll also enjoy this easy cucumber salsa, but you should also definitely try this creamy dill cucumber salad and these fun cucumber sandwiches.
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Why You Will Love This Recipe
- Super fresh! Using fresh ingredients - tomatoes, cucumber, onion, jalapenos, lime juice - is a great way to make a healthy condiment you won't regret eating later.
- Super easy! Just a handful of ingredients are all you need; the hardest part of this recipe is getting evenly diced veggies so you can craft that perfect bite.
- Unique twist! I LOVE pico de gallo and the addition of cucumber here gives a classic pico a fun, refreshing twist. If you love cucumbers, you might also like these cream cheese cucumber bites.
Ingredients
Follow this simple fresh cucumber salsa recipe for perfect results every time.
- Ripe tomatoes, diced - Use about a pound (2 cups diced) of any medium to large-sized tomato you'd like, as long as it's perfectly ripe!
- Red onion, finely diced - Look for a medium / medium-large-sized onion. The acid from the tomatoes tames the vibrancy a bit.
- Jalapenos, finely diced - I recommend using 3-4 jalapenos, removing the seeds and pith to reduce the heat.
- Fresh-squeezed lime juice - A tablespoon is all you need to brighten things up.
- Fresh cilantro or parsley - To be honest, I usually include neither. But then again, I hate cilantro. But if you love it, use it!
- Cucumbers, diced - 1 seedless cucumber or 2 medium-sized garden cucumbers or 1 cup diced. Remove the seeds before dicing if you like.
- Salt - As always, season to suit your tastes.
Additions and Substitutions
No jalapenos? Use serranos or another type of hot pepper instead!
Go mild with bell pepper or try tossing in an agreeable poblano if you'd prefer a milder pico.
Add a few dashes of your favorite hot sauce to kick it up a notch - I like to add a few dashes of classic Tabasco hot sauce.
Sprinkle in some seasoning - try cumin, paprika, or garlic powder - to add new flavor dimensions. Try adding just a few dashes, mix, and taste. Repeat until satisfied.
How to Make Cucumber Pico de Gallo - Directions
If you're one of those people like me who gets some sort of zen from the simple act of chopping fruits and veggies, pico de gallo is the perfect condiment for you. When making Cucumber Pico de Gallo you want to aim for a uniform dice on your cucumbers, peppers, onions, and tomatoes.
This creates a pleasing presentation and ensures you're getting similar amounts of each ingredient in every scoop. Combine those three ingredients with lime juice, fresh cilantro (or parsley if you're team #deathtocilantro), and salt. Stir then let sit for at least an hour (preferably two) to allow the flavors to meld together and get all awesome.
- Put the diced tomatoes in a strainer and sprinkle with a few dashes of salt. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Skip this step and you'll get soupy pico!
- Add all of the ingredients to a bowl and mix well to combine.
- Taste and season with additional salt, if necessary.
- Refrigerate for an hour minimum before diving in to give the flavors a chance to meld.
Top Tips for the BEST Cucumber Pico de Gallo
Tip 1. Strain the tomatoes. I already know what you're thinking and no I would prefer if you did not skip the straining of the tomatoes. After sitting a day, you will have pico soup if you don't strain the tomatoes.
Tip 2. Save the liquid from the stained tomatoes. Strain tomatoes over a bowl and save the tomato drippings for another purpose. Try adding to your next batch of chili, marinara sauce, or soup.
Tip 3. Be patient. I like to refrigerate my pico for at least an hour before diving in, but preferably 2 hours. It lets the pico chill out and gives the flavors time to meld.
Tip 4. This pico has many uses. Kick up breakfast and add this pico to scrambled eggs. Serve with tortilla chips, all kinds. Top off tacos, burritos, enchiladas, and taco salads.
Storage
Store fresh cucumber salsa in a tightly sealed container in the refrigerator. For best results, use within 2-3 days. If a lot of liquid accumulates, strain off before use.
If you tried this Cucumber Pico de Gallo recipe (or any other recipe on Midwexican), please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below!
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Cucumber Pico de Gallo
Ingredients
- 2 cups ripe tomatoes, diced (use about a pound of any medium to large size tomato you'd like!)
- 1 medium-sized red onion, finely diced
- 3-4 jalapenos, finely diced (remove the seeds and pith to reduce the heat)
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon fresh cilantro or parsley
- 1 cup cucumbers, diced (1 seedless cucumber or 2 medium-sized garden cucumbers)
- salt, to taste
Instructions
- Put the diced tomatoes in a strainer and sprinkles with a few dashes of salt. Let sit for 20 to 30 minutes to let the excess moisture drain away from the tomatoes*. Skip this step and you'll get soupy pico!
- Add all of the ingredients to a bowl and mix well to combine.
- Taste and season with additional salt, if necessary.
- Refrigerate for an hour minimum before diving in to give the flavors a chance to meld.
Rosalind says
Stunning take on Pico de Gallo! Crunchy and refreshing with a kick. I served on air fryer Tostadas as a perfect snack.