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Home » Recipes » Appetizers

Published: Apr 8, 2020 · Modified: May 11, 2022 by Amanda McGrory-Dixon

Mediterranean-Inspired Cucumber Pico De Gallo

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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.

A white bowl with Mediterranean-inspired cucumber pico de gallo with pita chips and limes.
Jump to:
  • Why You Need to Make This Recipe
  • Step-by-Step Instructions
  • How to Serve
  • Can You Make in Advance?
  • Perfect Pairing
  • Love a Good Salsa?
  • Mediterranean-Inspired Cucumber Pico De Gallo

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.

Step-by-Step Instructions

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.

Chopped cucumber on a wooden cutting board.

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.

The ingredients in a big mixing bowl before stirring.

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, but that's not the only way to enjoy this tasty little number. Here are a few additional ideas.

  • Spoon onto tacos or nachos.
  • Use as a lamb burger topping.
  • 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.
An aerial view of the cucumber pico de gallo on a wooden plate with pita chips.

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.

A bowl of Mediterranean cucumber salsa surrounded by pita chips and parsley.

Perfect Pairing

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. Please let me know how you enjoyed this recipe in the comment section and don’t forget to sign up for my newsletter. You can also catch me on Instagram, Pinterest, Facebook and Twitter.

Cheers!

Looking from the side to a bowl of cucumber pico de gallo with herbs, chips and limes.

Love a Good Salsa?

  • Jamaican jerk salsa
  • Chipotle-roasted tomato salsa
  • Tropical pico de gallo
A bowl of cucumber pico de gallo with pita chips and herbs around it.

Mediterranean-Inspired Cucumber Pico De Gallo

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 hardly any time to put together and requires just a handful of ingredients, it delivers big-time flavor and is always a crowd favorite.
5 from 10 votes
Print Pin Rate
Course: Appetizers
Cuisine: Mediterranean-Mexican Fusion
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 2 cups
Calories: 5kcal
Author: Amanda McGrory-Dixon

Equipment

  • Cutting board
  • Sharp knife
  • Mixing bowl

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

Serving: 2tablespoons | Calories: 5kcal | Carbohydrates: 1g | Sodium: 73mg
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Comments

  1. Pam Greer says

    April 18, 2020 at 2:48 pm

    5 stars
    This is my new favorite pico de gallo! I love the parsley and mint and the cooling cucumber!

    Reply
    • Amanda McGrory-Dixon says

      April 20, 2020 at 12:11 am

      So glad to hear that!

      Reply
    • "Captain"/ "CHEF", George Dowling says

      June 29, 2022 at 12:48 pm

      Do you peel & seed the cucumber?...

      Reply
      • Amanda McGrory-Dixon says

        June 29, 2022 at 1:56 pm

        No need! Just chop and you're good to go.

  2. Denise says

    April 17, 2020 at 11:01 pm

    5 stars
    This looks so fresh and delicious! What a nice twist to traditional Pico! Thanks for sharing this recipe.

    Reply
    • Amanda McGrory-Dixon says

      April 18, 2020 at 12:39 am

      You're so welcome!

      Reply
  3. Tammy says

    April 17, 2020 at 4:57 pm

    5 stars
    Such a great twist and perfect for summertime! My mom would love this since she is a big cucumber fan...going to have to make this for her soon! Love how colorful it is ^_^

    Reply
    • Amanda McGrory-Dixon says

      April 18, 2020 at 12:39 am

      I hope you both love it!

      Reply
  4. Mama Maggie's Kitchen says

    April 17, 2020 at 9:44 am

    5 stars
    I'm definitely falling inlove with this Mediterranean-inspired cucumber pico de gallo! It looks really delicious and I'm sure this will be our new favorite salsa.

    Reply
    • Amanda McGrory-Dixon says

      April 18, 2020 at 12:39 am

      I have no doubt!

      Reply
  5. Amanda says

    April 15, 2020 at 11:32 pm

    5 stars
    Wow this pico de gallo looks so fresh! I've never tried it with cucumber before. I cannot wait to give this recipe a try!

    Reply
    • Amanda McGrory-Dixon says

      April 16, 2020 at 1:04 am

      It's such a lovely addition!

      Reply
  6. Melanie says

    April 15, 2020 at 8:54 pm

    5 stars
    I love a fresh topping on my nachos and adding it to a burger is a great idea! Yum, can't wait for summer!

    Reply
    • Amanda McGrory-Dixon says

      April 16, 2020 at 12:54 am

      You'll totally love this!

      Reply
  7. Kelly Anthony says

    April 15, 2020 at 7:57 pm

    5 stars
    I also love patio season especially when yummy food like this cucumber pico de gallo is being served.

    Reply
    • Amanda McGrory-Dixon says

      April 16, 2020 at 12:52 am

      Best season if you ask me!

      Reply
  8. Eva says

    April 14, 2020 at 7:45 pm

    5 stars
    What a splendid idea to add cucumber to pico de gallo! I like your suggestion to use it on a lamb burger. Must be really a delicious pairing.

    Reply
    • Amanda McGrory-Dixon says

      April 15, 2020 at 11:38 pm

      It's definitely delicious! Hope you get a chance to try it.

      Reply
  9. Tami Price says

    April 14, 2020 at 5:55 pm

    5 stars
    Such a refreshing recipe! I love Pico De Gallo, so I was eager to try this recipe! Great mixture of veggies and spices! I love eating it with my breakfast eggs 🙂 Thanks so much for sharing!

    Reply
    • Amanda McGrory-Dixon says

      April 15, 2020 at 11:18 pm

      What a fun idea -- so glad you loved it!

      Reply
  10. Chandice Probst says

    April 13, 2020 at 9:51 pm

    Oh my goodness what a fresh take on salsa! Great for fish or just for dipping, thanks!

    Reply
    • Amanda McGrory-Dixon says

      April 13, 2020 at 9:59 pm

      Absolutely and you’re so welcome!

      Reply

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Hi, I'm Amanda, a Denver-based lady who believes life is best spent with comforting meals, tasty beverages and good company. When I'm not playing in the kitchen, I'm probably exploring new breweries with my husband, Matt, or obsessing over my adorable dog, Baylor.

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