This super simple Cucumber Pico de Gallo recipe has all the classic ingredients, plus chopped fresh cucumber. It’s a refreshing, healthy, and flavorful Mexican-inspired salsa fresca or side dish.

Cucumber pico de gallo with tortilla chips

Classic Pico de Gallo is a chunky salsa fresca made with tomatoes, red onion, cilantro, lime and jalapeño. This version has the delightful and hydrating crunch of a cucumber as well.

It’s perfect with a side of tortilla chips or served atop any of your favorite Mexican dishes and sides.

Why You Need This Recipe

  • Cucumber Pico de Gallo is a delicious whole foods recipe that is also naturally vegan, vegetarian, and gluten-free.
  • This fresh salsa only takes 10 minutes of prep time. Once you’re done chopping up the ingredients, you just stir everything in a bowl and let it sit so the flavors can come together.
  • This salsa goes great with Mexican-flavored dishes like my Keto Chicken Fajitas, Instant Pot Chicken Tinga Tacos, or Crockpot Mexican Chicken and Rice.

Key Ingredients

Tomatoes give this chunky salsa it’s familiar and delicious taste and texture.

Fresh cucumber adds a good crunch to the classic flavors of Pico de Gallo.

Lime juice brightens up all the ingredients and bring out their flavors.

Ingredients for cucumber pico de gallo

Recipe Steps

Step One

Chop all the ingredients then put them into a medium bowl and stir to combine.

process photos in a collage for how to make cucumber salsa

As always, please do see the recipe card at the end of this post for the exact ingredients and measurements.

Step Two

Let the mixture sit for 10 minutes at room temperature to let all the flavors come together. Alternatively you can let the mixture sit in the refrigerator covered for 30 minutes.

Step Three

Serve chilled or at room temperature.

A bowl of cucumber pico de gallo with jalapenos

Recipe Tips & Substitutions

  • If you don’t like cilantro, just leave it out or replace it with flat-leaf parsley.
  • If you find that there is a lot of water that has come out from the chopped cucumbers after you refrigerate the mixture, you can just carefully drain off the extra water before serving.
  • If you tend to have problems digesting cucumbers, you can try peeling the skins before chopping them. You may also want to try using Persian cucumbers which are also known as “burpless” cucumbers.
  • While it’s traditional to serve Pico de Gallo with tortilla chips or on the side of a main dish, you can also serve this salsa on top of cucumber slices for a low-carb option.
bowl of salsa with a wooden spoon on table

FAQs

Can I use a food processor to make the pico de gallo?

I don’t recommend using a food processor because then the ingredients will likely turn out too smooth. A traditional pico de gallo texture is chunky, so it’s best to chop the ingredients by hand.

What’s the difference between salsa and pico de gallo?

Pico de gallo is actually a type of salsa. Salsa can be chunky or very thin whereas pico de gallo is traditionally chunky. You can see the chopped ingredients in it while salsa can be buzzed together in a food processor.

Other Mexican-Inspired Recipes You Might Like

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A bowl of cucumber pico de gallo

Cucumber Pico de Gallo


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Description

This super simple Cucumber Pico de Gallo recipe has all the classic ingredients, plus chopped cucumber. It’s a refreshing, healthy, and flavorful Mexican-inspired salsa or side dish.


Ingredients

Scale
  • 4 Medium-sized ripe tomatoes, diced
  • 1 English cucumber or 2 Persian cucumbers, diced
  • ½ red onion, minced
  • 1 jalapeno pepper, minced (remove the seeds before mincing if you don’t want the salsa to be too spicy)
  • ½ bunch of cilantro leaves, finely chopped
  • 2 limes, juiced
  • ½ teaspoon sea salt

Instructions

  1. In a medium mixing bowl, combine the tomatoes, cucumber, onion, jalapeno, cilantro, lime juice, and sea salt. Stir to combine.
  2. Let the mixture sit for about 10 minutes at room temperature for the flavors to combine, or cover the bowl and place it in the refrigerator for at least 30 minutes.
  3. Serve chilled or at room temperature.

Notes

  1. If you don’t like cilantro, just leave it out or replace it with flat-leaf parsley.
  2. If you find that there is a lot of water that has come out from the chopped cucumbers after you refrigerate the mixture, you can just carefully drain off the extra water.
  3. If you tend to have problems digesting cucumbers, you can try peeling the skins before chopping them. You may also want to try using Persian cucumbers which are also known as “burpless” cucumbers.
  4. While it’s traditional to serve Pico de Gallo with tortilla chips or on the side of a main dish, you can also serve this salsa on top of cucumber slices for a low-carb option.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Side dish
  • Method: Chopped
  • Cuisine: Mexican

Keywords: salsa fresca, cucumber salsa

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