Cucumber Pico de Gallo: A Fresh and Vibrant Delight

Cucumber pico de gallo is a refreshingly vibrant dish that adds a crisp twist to your meals. This easy, healthy recipe bursts with fresh flavors and is perfect for summer gatherings or weeknight dinners. It’s family-friendly, gluten-free, and a delightful way to enjoy veggies!

Fresh Cucumber Pico de Gallo Recipe

Why You’ll Love This Recipe

This cucumber pico de gallo is not just a side dish; it’s a flavor-packed companion for your favorite Mexican meals. The combination of juicy tomatoes, crunchy cucumbers, and zesty lime creates a tempting explosion of freshness. Plus, it’s incredibly simple to prepare and can be made in just 25 minutes!

Key Ingredients for Cucumber Pico de Gallo

To make this delightful dish, gather the following ingredients:

• 4 medium ripe tomatoes, diced
• 1 English cucumber or 2 Persian cucumbers, diced
• 1/2 red onion, minced
• 1 jalapeño pepper, minced
• 1/2 bunch cilantro leaves, finely chopped
• 2 limes, juiced
• 1/2 teaspoon sea salt

These fresh ingredients come together to create a chunky, satisfying texture that’s both light and spicy.

Step-by-Step Instructions

Making cucumber pico de gallo is a breeze. Follow these simple steps:

1. Combine diced tomatoes, cucumber, onion, jalapeño, cilantro, lime juice, and sea salt in a medium mixing bowl.
2. Stir the ingredients thoroughly to mix.
3. Allow the mixture to rest for 10 minutes at room temperature to blend flavors, or cover and refrigerate for at least 30 minutes.
4. Serve chilled or at room temperature.

Hand-chop all ingredients to maintain that chunky texture you desire!

Tips for the Best Cucumber Pico de Gallo

For the ultimate cucumber pico de gallo, consider these handy tips:

• Use fresh ingredients — they make all the difference!
• If you prefer a milder taste, remove the seeds from the jalapeño.
• Feel free to substitute parsley for cilantro if that’s more your style.
• If excess liquid accumulates after refrigeration, drain it carefully.
• Peel cucumber skins if digestion is sensitive; Persian cucumbers are a suitable alternative.

This dish is oil-free, making it a healthy choice for anyone looking to lighten up their meals.

Serving Suggestions

Cucumber pico de gallo pairs beautifully with grilled chicken or fish. You can also serve it with crispy tortilla chips for a delightful appetizer. For an even heartier option, mix it into your burrito bowls or tacos for added crunch and flavor!

Storage and Make-Ahead Tips

You can easily make cucumber pico de gallo ahead of time. Just cover and refrigerate it for at least 30 minutes before serving to allow the flavors to meld. Store any leftovers in an airtight container in the fridge for up to three days. Just remember to drain any excess liquid before serving!

Related Recipes to try

• Cucumber Tomato Salad
• Italian Cucumber Salad
• How To Make German Cucumber Salad
• German Cucumber Salad Recipe With Sour Cream
• Cucumber Uses

FAQs

Conclusion

Cucumber pico de gallo is a refreshing addition to any meal. Its bright flavors and crunchy texture make it irresistible. For more inspiration, explore creative ideas on Pinterest or check out other delicious recipes on our site. Enjoy making this delightful dish today!

Cucumber Pico de Gallo: A Fresh and Vibrant Delight

A vibrant and refreshing cucumber pico de gallo, perfect as a side dish or topping. This recipe is quick to prepare and bursting with fresh flavors.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 25 minutes mins

Course Appetizer, Side Dish

Cuisine Mexican

Servings 4 servings

Calories 50 kcal

Equipment

• mixing bowl
• knife
• cutting board

Ingredients

  

• 4 medium ripe tomatoes diced
• 1 English cucumber or 2 Persian cucumbers, diced
• 1/2 red onion minced
• 1 jalapeño pepper minced
• 1/2 bunch cilantro leaves finely chopped
• 2 limes juiced
• 1/2 teaspoon sea salt

Instructions

 

• Combine diced tomatoes, cucumber, red onion, jalapeño, cilantro, lime juice, and sea salt in a medium mixing bowl.
• Stir the ingredients thoroughly to ensure they are well mixed.
• Allow the mixture to rest for 10 minutes at room temperature to blend flavors, or cover and refrigerate for at least 30 minutes.
• Serve the pico de gallo chilled or at room temperature.

Notes

Hand-chop all ingredients for a chunky texture; avoid food processors to prevent a watery consistency. Peel cucumber skins if digestion is sensitive. Persian cucumbers are a good alternative. Drain any excess water after refrigeration. This recipe is vegan, vegetarian, and gluten-free.

Keyword cucumber pico de gallo, fresh salsa, mexican side dish, vegetable salsa