With its cooling cucumber, fresh herbs and zesty kick of lime, pico de gallo doesn't get more refreshing! While this Mediterranean-inspired cucumber pico gallo takes only minutes to put together and requires just a handful of ingredients, it delivers big-time flavor and is always a crowd favorite. In just one bite, you'll instantly fall in love with this delicious cucumber salsa.
Why You Need to Make This Recipe
Warmer days have finally arrived, and I'm so here for it. Bring on all the salsa, tacos and cocktails, starting with a big bowl of this cucumber pico de gallo. This lady thrives during patio season.
And best of all? Sure, this cucumber salsa delivers on flavor with the spicy jalapeno and Mediterranean-inspired fresh mint and parsley, but it’s the perfect appetizer for those impromptu gatherings when you need something on the table fast with little fuss. Although preparing an elaborate meal is certainly fun and satisfying, this quick salsa means you have more time to sip on margaritas, and I'm not one to turn down more tequila-drinking time. I'm sure you feel the same.
Truly, you won't find an easier recipe. If you can chop, you can make this cucumber pico de gallo. Let's get started.
For this recipe, we need a cutting board, a sharp knife and a large bowl. A hand-held citrus juicer will be handy as well, though it's not required. Even our equipment needs are simple.
We start by chopping a cucumber, Roma tomato, red onion and jalapeno, and then mix them together in a bowl. Since this is the base of our salsa, I like to make sure it's well-mixed before we add our flavorings. For some salsas, I like to include jalapeno seeds, but with the delicate mint and parsley, I recommend skipping the seeds this time. Too much heat can overwhelm those flavors.
Now we mix in chopped fresh mint and parsley with a little salt and lime juice -- and just like that, we have our cucumber pico de gallo! See? This recipe is as simple as it gets.
How to Serve
Obviously, you can grab pita or tortilla chips and dig in or use it to serve with some lamb tacos, lamb burgers or grilled Greek chicken, but those aren't the only way to enjoy this tasty little number. Here are a few additional ideas.
- Add to hummus to make a layered dip.
- Spread onto avocado toast.
- Use on your next pita bread sandwich.
- Stir into tuna or chicken salad.
- Replace cucumber slices for an upgraded cucumber tea sandwich.
Can You Make in Advance?
You sure can. I usually make this a few hours before serving to give the flavors time to meld, but I'm always impressed by how well the cucumber maintains its crunch after two or three days in the refrigerator.
While I prefer to make this pico de gallo the same day I serve it, if whipping it up a couple days ahead of time makes your life easier, go for it. Just make sure you store it in an airtight container in the refrigerator.
With beer, you have some options. Anything light and snappy will allow the cucumber and those delicate herbs to shine. Think pilsner, kolsch, blonde ale and the like.
For wine, I like a dry riesling. Even as a dry wine, we still get a touch of sweetness that I love with the mint, and it has a nice cooling effect on the jalapeno. Plus, it's light enough to not overwhelm the cucumber.
Of course, this cucumber pico de gallo is also perfect with margaritas. You can keep it simple and serve this pico with my classic margarita or you can really play up that signature flavor and serve it with my cucumber-jalapeño margarita.
When you need an easy, refreshing dip for those patio nights, I hope you try this Mediterranean-inspired cucumber pico de gallo.
Love a Good Salsa?
If you love this recipe, please leave a comment with a five-star rating — or simply hit the five-star button in the recipe card. Don't forget to sign up for my newsletter, and you can follow me on Facebook, Instagram, Pinterest and TikTok.
Mediterranean-Inspired Cucumber Pico De Gallo
- Cutting board
- Sharp knife
- Mixing bowl
- 1 cup chopped cucumber
- ½ cup chopped Roma tomato
- ½ cup chopped red onion
- ½-1 chopped whole jalapeno seeded
- 1 lime juiced
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh parsley
- ½ teaspoon salt
- In a large bowl, stir together the cucumber, tomato, red onion and half a chopped jalapeno.
- Stir in lime juice, mint, parsley and salt. Taste. If you'd like more spice, add the other half of the jalapeno.
- Refrigerate in an airtight container for a few hours to allow the flavors to meld. While it's best the day of making, it will still stay crisp for two or three days. Enjoy!
- For the vegetables, one cucumber, Roma tomato and red onion each should do it. Depending on the size, you'll have leftover red onion and cucumber but should use all of the tomato.
- For a Tex-Mex version, you can substitute parsley and mint for cilantro.
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.