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Best Easy Cucumber Salsa Recipe for Summer Parties

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This cucumber salsa is light, fresh, and incredibly addictive. Made with crisp cucumber, sweet cherry tomatoes, zesty lime, and a hint of jalapeño, it’s the perfect no-cook appetizer for summer gatherings.

Ingredients

Scale
  • 1 large English cucumber, finely diced (about 2 cups)
  • 1 pint cherry tomatoes, halved or quartered
  • 1/2 small red onion, finely diced (about 1/2 cup)
  • 1 jalapeño pepper, seeds and ribs removed, minced
  • 1/2 cup fresh cilantro, chopped
  • Juice of 2 limes (about 3 tablespoons)
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/2 teaspoon cumin

Instructions

  1. Prep the cucumber: Wash the English cucumber thoroughly. Leave the skin on for color and crunch. Cut it lengthwise into thin strips, then crosswise into small dice. Aim for pieces about 1/4 inch. You should have about 2 cups. If using a regular cucumber, peel it first and scoop out the seeds with a spoon before dicing.
  2. Halve the cherry tomatoes: Wash and dry the tomatoes. Cut each one in half. If they’re on the larger side, quarter them. The goal is pieces that are roughly the same size as the cucumber dice.
  3. Dice the red onion: Peel and finely dice the onion. Cut it in half through the root, then slice thin strips from the root end before dicing. If you want a milder flavor, rinse the diced onion under cold water in a fine-mesh strainer and pat dry.
  4. Mince the jalapeño: Cut off the stem, slice the pepper in half lengthwise, and use a small spoon to scrape out the seeds and white ribs. Mince finely. Wash your hands immediately after.
  5. Chop the cilantro: Give the bunch a good rinse and shake off excess water. Chop the leaves and tender stems together. Don’t chop too finely; you want some texture.
  6. Combine the vegetables: In a large mixing bowl, add the diced cucumber, halved tomatoes, diced onion, minced jalapeño, and chopped cilantro. Toss gently with a spoon to distribute everything evenly.
  7. Make the dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, pepper, and cumin if using. Taste it — it should be tangy and bright. Adjust salt if needed.
  8. Dress the salsa: Pour the dressing over the vegetable mixture. Toss gently until everything is well coated.
  9. Let it rest: Cover the bowl and let the salsa sit at room temperature for 10-15 minutes. This allows the flavors to meld together.
  10. Taste and adjust: Just before serving, give it a final stir and taste again. Add more salt, lime juice, or a pinch of sugar if it needs balancing.

Notes

For best texture, use English cucumbers (thin skin, fewer seeds). Salt strategically to avoid watery salsa; hold back half the salt if making ahead. Let salsa rest 10-15 minutes before serving for flavors to meld. Serve cold or at room temperature. Store in an airtight container in the refrigerator for up to 2 days. Do not freeze.

Nutrition

Keywords: cucumber salsa, easy salsa, summer salsa, no-cook appetizer, healthy salsa, vegan salsa, gluten-free salsa

Find it online: https://bouncybowl.com/best-easy-cucumber-salsa-recipe-for-summer-parties/