A fresh, flavorful small batch of cucumber salsa made with a tangy vinaigrette. Perfect for scooping with tortilla chips or adding to chicken, fish, or shrimp.
Can cucumbers be used in salsa? Absolutely! This small batch of cucumber salsa is a great way to use a cucumber.
Why This Recipe Works
- Fresh and flavorful: This salsa is so good! The cucumbers add a whole new level of freshness. Combine them with bell peppers, onions, jalapeños, and garlic, it's so refreshing and delicious!
- So many ways to enjoy it: It's perfect for eating with tortilla chips, as a side dish, or as a topping for chicken or fish.
- Recipe doubles well: This cucumber salsa recipe yields approximately 2 cups of salsa. The ingredients can be doubled if you'd like to make more.
- A healthy choice: Cucumber salsa is a great keto-friendly, gluten-free choice.
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Ingredients
Ingredient Notes
See below for ways to use leftover ingredients.
- Cucumbers: This salsa recipe calls for using 1 medium cucumber which yields approximately 1 ½ cups of chopped cucumbers. I use a regular cucumber but you can use an English cucumber instead.
- Onion: I use red onions which are mild in flavor.
- Bell pepper: Peppers add a little extra flavor and crunch to the salsa. I love using red peppers, but yellow and orange would be delicious too.
- Cilantro: If you're not a fan of cilantro, feel free to add fresh parsley instead.
- Garlic: One clove of garlic is the perfect amount to use.
- Jalapeños: I love adding jalapeños to my salsa because I love the little bit of heat it brings. You can leave them out altogether if you prefer.
- Lime juice: Freshly squeezed lime juice is best but bottled will work too.
- Olive oil: I always use extra virgin olive oil in my salsa vinaigrette recipes. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains a more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use light olive oil instead.
- Salt and black pepper: For flavor.
How To Make Cucumber Salsa
See the recipe box below for ingredient amounts and full recipe instructions.
- Mix the chopped cucumber, red onion, red pepper, cilantro, garlic, and jalapeños in a medium-sized bowl.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the vegetables and toss to coat evenly.
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Expert Tips
- Although I don't find the salsa too spicy, if you prefer salsa with a more mild heat, eliminate the jalapeños.
- If you don't care for cilantro, swap it for parsley.
- Cucumber salsa is a great make-ahead salad or dip. Assemble the salsa ahead of time and keep it in the refrigerator until you are ready to enjoy it.
Frequently Asked Questions
Store cucumber salsa in the refrigerator, covered for up to 4 days.
I don't recommend freezing it because the vegetables become soft and lose their crispness when frozen and thawed.
Whether or not to peel the cucumber is entirely up to you. I like to peel my cucumber when making salsa.
Variations
- Use any type of cucumber.
- Use any color of bell pepper.
- Add chopped avocados.
- Add fresh herbs like mint or basil.
- Make a mango salsa by adding ½ cup of diced mangos.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this cucumber salsa recipe, you might like to consider using them in any of these single serving and small batch recipes.
- Cucumbers: Cucumber Salad, Greek Chicken Bowl, Smoked Salmon Platter, Greek Salad
- Red onions: Fresh Tomato Salad, Steak Fajitas, Pickled Onions, Chicken Caprese
- Red pepper: Ratatouille, Pasta Salad, Sausage and Peppers Sheet Pan Meal, Spinach and Turkey Wrap
- Cilantro: Carne Asada, Breakfast Burritos, Chicken Tagine, Vegetarian Chili
- Garlic: Black Bean Soup, Mashed Potatoes, Broiled Tomatoes, Corn Casserole
- Jalapeños: Guacamole Salad, Saag Paneer, Guacamole, White Chicken Chili
- Lime juice: Key Lime Pie, Margarita, Lime Posset, Tequila Sunrise
- Olive oil: Vegetable Soup, Caprese Salad, Spinach Manicotti, Vegetable Lasagna
Serving Suggestions
- As a salad
- As a dip to scoop onto tortilla chips
- As a topping for a burger, chicken, or fish
- Over fish tacos or shrimp
Other Small Batch Dip Recipes
- Queso
- Mexican Corn Dip
- Hot Spinach Dip
- Cowboy Caviar
- Black Bean Hummus
- Guacamole
- Corn Salsa
- Baba Ganoush
- Classic Hummus
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Small Batch Cucumber Salsa
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1½ cups peeled and chopped cucumbers (1 medium cucumber)
- ¼ cup chopped red onion
- ½ cup chopped red bell pepper
- 1 clove garlic minced
- 1 tablespoon finely chopped jalapeños
- 2 tablespoons chopped fresh cilantro
For the vinaigrette
- 1½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Mix the chopped cucumber, red onion, red pepper, garlic, jalapeños, and cilantro in a medium-sized bowl.
- In a separate small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour the vinaigrette over the vegetables and toss to coat evenly.
Notes
- Although I don't find the salsa too spicy, if you prefer salsa with a more mild heat, eliminate the jalapeños.
- If you don't care for cilantro, swap it for parsley.
- Cucumber salsa is a great make-ahead salad or dip. Assemble the salsa ahead of time and keep it in the refrigerator until you are ready to enjoy it.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rose says
I have made this twice. I use it as a side salad. It is good.
Lisa Furman says
This is my go to recipe! I can eat this with tortilla chips as a meal. Definitely a crowd pleaser- triple or quadruple the recipe. Honestly will be one of the 1st things gone. Also great mixed with pasta.