Summer should be easy and this recipe for cucumber salsa is not only that but is light and refreshing for a hot summer day.
It's simple to make this recipe as it uses chopped veggies, seasonings, vinegar, and oil and requires no quick time. This quick prep summer appetizer is great for potlucks, cookouts, or just something on the healthier side to snack on.
When making cucumber salsa, make sure to use fresh ingredients for maximum flavor and freshness. Seedless cucumbers such as English cucumbers are the perfect pick when making this salsa with cucumbers.
- Seedless cucumber
- Jalapeno pepper
- Roma (plum) tomatoes
- White vinegar
- Olive oil
- Granulated sugar
- Ground cumin
- Tortilla chips
Quick Prep Instructions
The preparation for this recipe for this summer salsa is easy and doesn't take very long.
The first step is to wash and prepare the vegetables. Make sure to wash the veggies and peel the cucumber. You can leave the peel on if using an English cucumber because the outer layer is thin and easy to chew. Then, slice the cucumber into quarters and then dice it into small pieces.
Dice the Roma tomatoes, and red onion, and seed and dice the jalapeno pepper.
TIP: A vegetable chopper is a quick and effortless way to chop a variety of vegetables.
Once the veggies are diced, we add them to a large bowl and drizzle the olive oil and white vinegar on top. We then sprinkle the sugar, cumin, and salt into the bowl. We then chop the cilantro to the bowl and use a large spoon to stir the cucumber salsa until it is mixed well.
We then chill the cucumber salsa by storing it in a container and placing it in the refrigerator for at least an hour before serving. This will allow the flavors to marry and create a flavorful and delicious summer salsa.
This salsa recipe can be stored in the refrigerator for four days.
Summer Appetizer Recipes
This Watermelon Salad without Feta is another great recipe for the summer months, bringing together sweet and savory flavors.
- 1 seedless cucumber, peeled and diced
- 1 - 2 jalapeno, seeded and diced
- 4 Roma tomatoes, diced
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ cup cilantro, chopped
- Wash the veggies and peel the cucumber and slice the cucumber into quarters and then dice it into small pieces.
- Dice the tomatoes, red onion, and seed, and dice the jalapeno pepper.
- Add the diced veggies to a large bowl and drizzle the olive oil and white vinegar on the veggies.
- Sprinkle the sugar, cumin, and salt into the bowl.
- Add the chopped cilantro and mix well using a large spoon.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve with tortilla chips.
Use English cucumbers for a milder flavor and fewer seeds.
Refrigerate for up to 4 days for freshness.
Allow the salsa to chill for at least an hour to allow the flavors to marry.
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Serving Size:1 serving
Amount Per Serving: Calories: 28Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 90mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 0g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.