This Cucumber Pico de Gallo is a delicious and fresh salsa - cool, crunchy cucumbers meet juicy tomatoes, zippy lime, and just the right amount of everything else. It’s lighter than traditional pico de gallo but still great for tacos and grilled dishes, or just scooping up with chips on a hot day. Bonus? It’s ridiculously easy to throw together in 10 minutes.
Cucumbers are kind of the quiet background friend in the veggie world - they don’t say much, but they make everything better with their crunch. Their mild, almost neutral flavor is exactly why they work so well in this pico variation -they add crunch without stealing the spotlight.
Make the most of spring and summer with Mango Cucumber Salsa, Mango Habanero Salsa Recipe, Grilled Pineapple Salsa, and this delicious cucumber pico de gallo (aka salsa cruda—raw salsa—or salsa fresca, meaning fresh salsa).
It is great for spring and summer cookouts, Cinco de Mayo spreads, or any day you crave something crisp, zesty, and scoopable.
I love using cucumbers, and you can try more in my Asian Cucumber Salad and Asian Avocado Toast. They’re the unsung hero of summer recipes - cool, crisp, and always down to mingle with bolder flavors.
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Why You'll Love This Recipe
- This pico de gallo is crunchy, refreshing, and packed with flavor.
- It is lighter and juicier than traditional pico. Perfect for hot days!
- Naturally vegan, gluten-free, and healthy.
- Quick and easy. Ready in just 10 minutes
Ingredients
Jalapeno: For mild pico, remove the seeds from the jalapeño. Add serrano peppers or a pinch of red pepper flakes for a spicier pico.
Roma Tomatoes: Whether or not you deseed your Roma tomatoes really depends on your salsa mood. Removing the seeds keeps the salsa less watery, which means a chunkier, fresher texture that I prefer. But if you’re cool with a little extra juice, in a hurry, or just vibing with a low-effort kitchen energy, skip it.
Onions: Red, white, or yellow onions are all great choices.
Cucumber: English or Persian cucumbers work best since they’re less watery and have tender skins - no peeling or de-seeding is required.
See the recipe card for quantities and a full list of ingredients.
Variations
- Toss in charred corn, mango, avocado, or grilled peaches.
- Swap cilantro for mint, parsley, basil, or a combo.
How To Make Cucumber Pico de Gallo
Step 1: In a bowl, combine the diced cucumber, tomatoes, onions, jalapeño, and cilantro.
Step 2: Add the lime juice, salt, and black pepper. Toss everything together until well combined and adjust for taste. Let sit for 10-15 minutes to allow the flavors to blend.
Top Tips
- English or Persian cucumbers work best because they’re crunchy and have fewer seeds. If using a regular cucumber, scoop out the seeds to prevent a watery salsa.
- For the best texture, dice the cucumber, tomatoes, and onions into small uniform pieces so every bite has a little bit of everything.
- Refrigerate before serving so the lime juice, salt, and spices can soak into the veggies and intensify the flavor.
- If your pico gets too watery, drain off some of the liquid before serving, or use a slotted spoon to keep it from making tacos or chips soggy.
- Consider using gloves when deseeding a jalapeño. The oils can linger on your skin and accidentally turn an innocent eye rub or nose scratch into a fiery regret.
- Cucumber has a naturally mild flavor, so definetly adjust the lime juice, salt, or spice levels to get the perfect balance.
- This is best enjoyed within 24 hours while the cucumbers are still crisp and refreshing. If you have to make it ahead, stir before serving and add an extra squeeze of lime to brighten it up.
Serving Suggestions
- Serve with tortilla chips or pita chips, or alongside Mexican Potatoes or to top Cauliflower Rice Burrito Bowls.
- Spoon it over vegan tacos, jackfruit carnitas, or Quick Cuban Black Beans for a refreshing crunch.
- Add it to burrito bowls, grain bowls, Easy Vegan Nachos, or High Protein Tofu Scramble.
- It goes great with Vegan Black Bean Tostadas, Vegan Jackfruit Quesadillas, or Easy Lentil Quesadillas.
- Pair with Smoked Tofu or roasted veggies.
Recipe FAQS
Yes! It tastes better after sitting for 10-15 minutes so that the flavors can meld. However, because cucumbers release water over time, it’s best enjoyed the same day for maximum freshness.
You'll always have some water, but in a good way. To lessen the amount of water, use English or Persian cucumbers - they have fewer seeds and less water. If it gets too watery, just drain excess liquid before serving, or use a slotted spoon. If using regular cucumbers, scoop out the seeds before dicing.
Generally, pico de gallo is a type of salsa with fresh, raw chopped ingredients, while traditional salsa is sometimes blended, sometimes cooked, and comes in various textures and flavors.
Pico de gallo is a type of salsa. Specifically, it is a fresh salsa (aka salsa fresca or crude). It’s like the chunky, raw cousin in the salsa family—made with chopped tomatoes, onions, jalapeños, cilantro, lime juice, and salt. There is no blending, no cooking, just pure, crunchy, zesty glory.
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Cucumber Pico De Gallo
Ingredients
- 1 English cucumber diced (peel optional)
- 2 Roma tomatoes deseeded and diced
- 1 jalapeno pepper minced (remove seeds for less heat); sub with serrano pepper
- ½ small white onion finely chopped; sub with red onion or yellow onion
- ¼ cup fresh cilantro chopped
- 2-3 tablespoons fresh lime juice
- ¾ teaspoon salt adjust to taste
- freshly cracked black pepper to taste
Instructions
- Chop & Mix: In a bowl, combine the diced cucumber, tomatoes, onions, jalapeño, and cilantro.
- Season & Toss: Add the lime juice, salt, and black pepper. Toss everything together until well combined.
- Let the Flavors Meld: Let sit for 10-15 minutes to allow the flavors to blend.
- Serve & Enjoy: Refrigerate or use right away. Scoop it onto tacos, burrito bowls, nachos, or tortilla chips.
Regi Pearce says
This cucumber pico de gallo is crunchy, zesty, and refreshing. The cucumbers soak up the lime juice like little flavor sponges, and the whole thing tastes like summer in a bowl. I’ve eaten it with chips, piled it on tacos, and even tossed it into a rice bowl when I was too lazy to cook. Will make again… probably tomorrow.