If you’re looking for a fresh and flavorful twist on traditional pico de gallo, look no further than cucumber pico de gallo! This unique and delicious variation adds crisp cucumber to the classic combination of chopped tomatoes, onions, cilantro, and lime juice. Not only does the cucumber add a refreshing crunch, but it also brings a whole new level of flavor to this beloved Mexican classic. Whether you’re enjoying it as a dip for tortilla chips or as a topping for tacos, you’ll love the bright and zesty taste of this cucumber pico de gallo recipe.
One of my favorite things about the summer is fresh veggies. We love to enjoy them by whipping up fresh salsa to enjoy with tortilla chips, as a great topping on top of tacos or served with grilled chicken. This fresh cucumber salsa combines the delicious taste of classic pico de gallo with fresh crunchy cucumbers and sweet yellow bell pepper.
Traditional pico de gallo is a chunky salsa made from fresh veggies, salt and a little lime or lemon juice. It is a simple recipe that is a classic for a reason. I love making variations like this cucumber pico de gallo that incorporate different flavors and textures. I don’t like a ton of spice so the refreshing cucumber in this recipe is perfect for keeping it cool and mild. You can always add extra jalapenos or spices to create a spicy version!
This simple cucumber pico de gallo is one of our favorite appetizer recipes that is perfect for hot summer nights. It only take 10 minutes to put together no cooking is required and everyone loves it!
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- Creamy Chicken Enchiladas– These creamy chicken enchiladas are such a delicious and easy dinner! Tender chicken, creamy sauce, and just a little spice make these the perfect meal!
What is the difference between pico de gallo and salsa?
While similar, pico de gallo is typically chunkier and has fewer liquid components than salsa. The name “pico de gallo” translates to “rooster’s beak” in Spanish, and the dish is sometimes also called “salsa fresca” or “fresh salsa.” So pico de gallo is a type of salsa but with larger chunks, and often more variation in ingredients. While salsa can be made using a food processor the ingredients for pico de gallo are usually chopped. This particular pico de gallo is a delicious mild salsa recipe that everyone loves!
How to serve this cucumber pico de gallo-
What is the best way to enjoy this pic de gallo? We’ve got some great serving suggestions for you! It is perfect for dipping tortilla chips as a great snack or appetizer. We also love this recipe as a delicious topping for tacos, fajitas or other Mexican dishes. This pico de gallo is the perfect topping for other dishes like grilled chicken or even steak. You can also make this recipe into a delicious side dish by cutting the vegetables into larger pieces and serving it as a salad.
Substitutions & variations
Use different veggies– This pico de gallo is a great way to use fresh veggies that you have on hand. You can use your favorites, if you don’t like red onion you can swap it for white onion or green onions. Roma tomatoes work great in this recipe because they don’t have a lot of seeds but feel free to use your favorite tomatoes. Grape tomatoes and cherry tomatoes are both great options. You can use larger garden-fresh tomatoes like beefsteak too but they tend to have more seeds so your pico de gallo might have more liquid. If you prefer to use other spicy peppers you can swap out the jalapeno pepper for serrano peppers, or add additional peppers.
Add some spice- This is a pretty mild cucumber pico de gallo recipe so if you prefer a little extra spice in your salsa you can add in some additional spices. Cumin powder makes a tasty addition, so does chili powder, or even cayenne pepper. You can add spices a little at a time until the desired flavor is reached. Fresh herbs are also a delicious addition, chopped parsley is tasty, fresh chives are delicious, and fresh minced garlic is also adds great flavor.
Tips for making cucumber pico de gallo & recipe faqs
Pick the right cucumber– I like to use an English cucumber in this recipe because they don’t have a lot of seeds or water and they have thin skin. Other cucumbers have a high water content and can result in watery salsa. If you’re using regular cucumbers make sure to pick ones that are smaller and thinner. Larger cucumbers have a lot of water so smaller ones work better in this pico de gallo. If you have larger cucumbers you can remove the seeds from the center to reduce the amount in the salsa. Persian cucumbers (mini cucumbers) also make a great choice because of their thin skin and lower water content.
Dice the veggies – This homemade pico de gallo is a great recipe for dipping chips, topping Mexican dishes, or it even makes a tasty side dish for hot summer days. You can vary how you chop your veggies depending on how you plan to eat this pico de gallo. Because the onion and jalapeno add the most spice I like to finely dice them so the flavor disperses well. If you’re planning to dip chips it is better to finely dice your vegetables to create a chunky salsa like texture with smaller pieces. If you are eating it as a side dish you can chop the vegetables in larger chunks to create more of a cucumber salad. Use a cutting board and sharp knife to chop your veggies so that you can get nice even pieces.
How to store this cucumber pico de gallo– This stores well refrigerated in an air tight container. It will keep well for about 5 days in the refrigerator so it is great for making ahead of time to have fresh dip on hand or to make as part of your meal prep.
Let it sit– This delicious cucumber pico de gallo is great as soon as it is mixed together but if you it sit for about half an hour and allow the flavors to meld it is even better. Just place it in an airtight container in the refrigerator and let it sit before serving.
Ingredients for Cucumber Pico De Gallo
2 Cups Chopped Roma Tomatoes (plum tomatoes)
1 English Cucumber- finely chopped
1/2 Cup Diced Yellow Pepper
1/4 Diced Red Onion
2 Tbsp Diced Jalapeños (1-2 Jalapeño peppers)
1/4 Finely Chopped Fresh Cilantro
2 Tbsp Fresh Lime Juice
1/2 tsp Salt
Here’s how to make this Cucumber Pico de Gallo
In a large mixing bowl combine tomatoes, onion, jalapeno, and cilantro.
Add in the chopped cucumber and diced yellow pepper.
Sprinkle salt across the top and add the lime juice over the vegetables
Gently stir to combine until everything is well mixed.
Keep refrigerated stored in an airtight container until ready to serve.
Cucumber Pico de Gallo
Cucumber pico de gallo is a delicious simple salsa that is full of fresh chopped veggies. It is perfect for dipping chips, topping tacos, or enjoying on almost anything!
- 2 Cups Chopped Roma Tomatoes (plum tomatoes)
- 1 English Cucumber- finely chopped
- 1/2 Cup Diced Yellow Pepper
- 1/4 Diced Red Onion
- 2 Tbsp Diced Jalapeno (1-2 jalapenos)
- 1/4 Finely Chopped Fresh Cilantro
- 2 Tbsp Fresh Lime Juice
- 1/2 tsp Salt
- In a large bowl combine tomatoes, onion, jalapeno, and cilantro.
- Add in the chopped cucumber and diced yellow pepper.
- Sprinkle salt across the top and pour lime juice over the vegetables
- Gently stir until everything is well mixed.
- Keep refrigerated in an airtight container until ready to serve.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 26Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 199mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
Lately every body thinks the can change recipes this one of these!
Pico de Galoo is originally from México and the ingredients are ( jicama, pepino y zanahoria) served with lemon juice and some splash of salsa Valentina ……..but now every body takes as their own recipe…is sad because I’m Mexican so in America the Mexican food is so misleading taking to wrong way and confusing! In México we have a long variety of dishes the Mexican Cousin is rich on every thing you can imagine!..Tacos is not the only thing we eat.! Burrito is a crap ! ……
I live in HoustonTx for 36 yrs and seen lots of changes on real Mexican Food…..even Mexican and other people fron central and South America they are totally wrong with Mexican Food is about.
Jaime from HoustonTx
Thanks for your comment I appreciate your input. This recipe is definitely a twist on the classic, and because I am not Mexican I would never create an “Authentic Pico de Gallo” but only share my own Americanized version. My son’s best friend is Mexican & his family owns several restaurants in our area so we’re lucky to be able to experience authentic Mexican food and all of the amazing flavors.