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This small batch cucumber salsa is made without tomatoes and ready in 10 minutes. One cucumber, red onion, and bell pepper get tossed with with a simple lime vinaigrette for a crunchy, no-cook salsa you can scoop right away.
Featured Comment
“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.”
– Lisa
Quick Look
- Prep Time: 10 minutes
- Cook Time: None
- Total Time: 10 minutes
- Equipment: Mixing bowl
- Servings: 2
- Difficulty: Easy
- Flavor Profile: Cool and tangy, with bright lime, a little garlicky heat, and a crisp bite from the fresh vegetables.
This easy cucumber salsa makes just enough for a couple of servings, so you can spoon it over tacos or grilled chicken while it’s at its freshest.
Why You’ll Love This Fresh Salsa Recipe
When cucumbers are piling up on the counter in the summer, this crisp cucumber salsa is the recipe I reach for. A few minutes of chopping, one bowl, and no cooking on a hot day.
Most salsa starts with tomatoes. This one doesn’t have any, which lets the cucumbers shine: cool, crisp, and tossed with a simple lime and olive oil dressing. We use three times more lime juice than oil, just enough to coat the vegetables and keep them tasting bright. A little garlic and jalapeño give it an edge, and the cilantro keeps the whole bowl tasting like summer.
We built this recipe around one cucumber on purpose. Fresh salsa fades fast in the fridge, so this recipe makes just enough for a couple of servings you’ll finish while every bite still crunches. One reader told us she eats it with tortilla chips as a meal, and honestly, that’s how it disappears at my house too.
If you’ve got more cucumbers to use up, try my cucumber salad for one, small batch tzatziki sauce, small batch tabbouleh, or a Greek salad for one.
Ingredient Notes
Every ingredient in this cucumber salsa recipe is easy to find, and each one has a job to do. Here’s what to know before you start chopping. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Cucumber: Firm, crisp cucumbers are the base of this salsa. One medium cucumber gives you about 1½ cups chopped, exactly what the recipe needs. English or regular cucumbers both work; English cucumbers have fewer seeds and stay crunchier. Extra cucumber works well in a shrimp quinoa bowl, chicken shawarma for one, or on a small smoked salmon platter.
Red onion: Red onion adds a mild, slightly sweet bite that doesn’t take over the bowl. Use what’s left to make small batch pickled onions.
Bell pepper: Bell pepper brings crunch and color. Red is the sweetest choice; yellow or orange work too. Use extras in kung pao chicken for one or stuffed peppers for one.
Cilantro: Fresh cilantro gives the salsa its herbaceous lift. If you don’t care for cilantro, fresh parsley works beautifully.
Garlic: One clove of freshly minced garlic adds a zesty pop against the cool vegetables. Fresh matters here; the garlic never gets cooked, so jarred minced garlic tastes flat in this salsa.
Jalapeño (optional): Jalapeño brings the heat. Leave it out for a mild salsa, or use leftovers in small batch jalepeño poppers or a small Mexican street corn salad.
Lime juice: Fresh lime juice is the backbone of the dressing and lifts every other flavor. Bottled works in a pinch. Extra limes can go into a small key lime pie.
Olive oil: A small amount of extra virgin olive oil rounds out the lime and helps the dressing cling to the vegetables.
Recipe Variations
There are plenty of ways to adjust this simple cucumber salsa recipe, whether you want to change the flavor, add some sweetness, or turn up the heat.
Cucumber tomato salsa: Add ½ cup chopped roma or cherry tomatoes for a more classic salsa. This brings it closer to a pico de gallo with extra crunch.
Mango cucumber salsa: Replace the ½ cup bell pepper with ½ cup diced mango. The sweetness works well spooned over baked chicken breast or fish tacos for one.
Avocado cucumber salsa: Fold in half a diced avocado just before serving. It adds a creamy contrast to the crisp vegetables, so mix gently to keep the pieces whole.
Corn cucumber salsa: Stir in ¼ cup cooked corn kernels, fresh or thawed from frozen, for a sweet crunch.
Make it spicier: Swap the 1 tablespoon jalapeño for the same amount of serrano, or leave the jalapeño seeds in.
How To Make Cucumber Salsa
Here’s how to make cucumber salsa in two steps. The full ingredient list and measurements are in the recipe card below.
- Add the chopped cucumber, red onion, bell pepper, cilantro, garlic, and jalapeño to a medium bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper. Pour the dressing over the vegetables and toss until everything is evenly coated and glistening.
Expert Tips
Chop everything about the same size. Small, even pieces mean every scoop gets cucumber, pepper, and onion together, and the salsa sits better on a chip.
Taste before you serve. Give it a quick taste after tossing and add a pinch more salt or a squeeze of lime if it needs brightening.
Control the heat. Leave out the jalapeño for a mild salsa, or remove the seeds and ribs to keep just a gentle warmth. Wash your hands right after chopping it.
Make it a few hours ahead. The salsa holds well in the refrigerator for a few hours before serving, and a short rest gives the lime dressing time to season the vegetables. Stir just before serving to redistribute the dressing.
Troubleshooting
If your cucumber salsa isn’t turning out quite right, here is how to fix common issues like watery salsa, too much heat, or a flat flavor.
Why is my cucumber salsa watery?
Cucumbers release liquid as they sit, especially once salt hits them. If liquid has pooled in the bowl, drain it off or lift the salsa out with a slotted spoon and it’s ready to serve. To keep the next batch drier, scoop the seeds out of the cucumber before chopping and serve the salsa the day you make it.
How do I fix cucumber salsa that’s too spicy?
Add more chopped cucumber to dilute the heat. Even an extra half cup calms it down without throwing off the flavor. Next time, remove the jalapeño’s seeds and ribs before chopping, or leave it out entirely.
Why does my cucumber salsa taste flat?
It almost always needs salt or lime. Add a pinch of salt first, taste, then add a squeeze of lime juice if it still needs lift. Salt wakes up the vegetables; lime brightens the dressing.
Why does the onion taste too strong?
Raw red onion mellows in cold water. Soak the chopped onion in ice water for 10 minutes and drain well before adding it. If the salsa’s already mixed, a short rest in the refrigerator softens the bite.
Frequently Asked Questions
Cucumber salsa keeps for about 2 days in an airtight container in the refrigerator. It tastes best the day it’s made, while the vegetables are at their crunchiest.
No. Cucumbers are mostly water, and freezing turns them soft and mushy once thawed. Make this salsa fresh and store leftovers in the refrigerator instead.
Peeling is optional. English cucumbers have thin skin and don’t need it, while regular cucumbers can be peeled if the skin is thick.
No, this cucumber salsa is mild as written. The jalapeño is optional, so you can remove the seeds for gentle heat or leave it out entirely.
Yes, this cucumber salsa is naturally vegan, gluten free, and dairy free. It’s made entirely from vegetables, herbs, lime juice, and olive oil.
Yes. This recipe makes 2 servings, and you can halve it for one or double it for a small group. One reader triples it for parties and says it’s the first thing gone.
Serving Suggestions
Serve this cucumber salsa as a dip with tortilla chips or spoon it over just about anything off the grill. Here are my favorite pairings:
- Baked tortilla chips: The classic. A small batch of homemade chips and this salsa make a fresh summer snack.
- Chicken tacos for one: Spoon the salsa over the top in place of a tomato salsa.
- Baked shrimp for one: The cool salsa is a natural match for warm, garlicky shrimp.
- Salmon rice bowl: Add a scoop for crunch and a hit of lime.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this fresh cucumber salsa or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Cucumber Salsa
Equipment
Ingredients
- 1 medium cucumber – peeled and chopped (1 ½ cups)
- ¼ cup chopped red onion
- ½ cup chopped red bell pepper
- 2 tablespoons chopped fresh cilantro
- 1 clove garlic – minced
- 1 tablespoon finely chopped jalapeños
For the vinaigrette
- 1 ½ tablespoons lime juice
- ½ tablespoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Add the chopped cucumber, red onion, bell pepper, cilantro, garlic, and jalapeño to a medium bowl.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until combined.
- Pour the dressing over the vegetables and toss until everything is evenly coated and glistening. Taste and add a pinch more salt or a squeeze of lime if needed, then serve.
Notes
Nutrition
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.
I’ve made this several times now and it is delicious. Such a great way to use up an overabundance of cucumbers and tomatoes from the garden. I was a bit confused because the photos show tomatoes in the salsa, but there aren’t any included in the recipe. I added tomatoes based on personal preference and it was great.
Hi Amy, I’m so glad you love the cucumber salsa recipe. Although it looks like there are tomatoes in the salsa, those are actually chopped red peppers. Tomatoes would be a great addition though. Thanks so much for your feedback.
Great on hot dogs and brauts!
This sounds great. So fresh. Would love to marinate chicken in some extra vinaigrette before grilling and topping with this salsa.
What a perfect refreshing salsa!
This looks so fresh and delicious – and, perfect for all the grilling I’ll be doing all spring and summer!
Such a crisp and refreshing salsa!
I love fresh salsa and this just screams SPRING! Lovely!!
I seriously love cucumber salsa! I can’t wait to try your version!
This sounds so refreshing!
I never thought to include cucumber in salsa but it’s absolutely delicious and a great way to use leftover cucumbers.