Description
Sunshine in a Bowl: Chunky Cucumber Salsa
Bright, crunchy, and bursting with flavor, this Chunky Cucumber Salsa is your new go-to for snacks, sides, and toppings. Big chunks of cucumber and tomato, a zing of lime, a whisper of red onion, and a sprinkle of fresh herbs make it fresh, vibrant, and ridiculously easy.
Ingredients
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2 cups diced English cucumber (or hothouse; seed if using standard cucumber)
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2 cups diced ripe tomatoes (Roma, cherry, or heirloom)
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½ cup finely diced red onion (optional: soak 10 min in cold water to mellow flavor)
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1 small jalapeño, minced (optional; remove seeds for mild heat)
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¼ cup chopped fresh cilantro (or parsley/dill if cilantro isn’t your thing)
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Juice of 1 fresh lime
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1 tbsp olive oil (optional, for richness)
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½ tsp salt (or to taste)
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¼ tsp black pepper
Instructions
Dice cucumber and tomatoes into bite-sized chunks. Finely dice red onion and jalapeño. Roughly chop cilantro.
Pro Tip: Use a serrated knife for tomatoes to avoid squishing them.
In a large bowl, toss together cucumber, tomato, red onion, jalapeño, and cilantro.
Squeeze lime juice over the bowl, drizzle olive oil (if using), then season with salt and pepper. Mix gently to coat everything evenly.
Chef Hack: Taste and adjust seasoning. Add a tiny pinch of sugar if tomatoes aren’t sweet enough.
Allow the salsa to sit 10–15 minutes at room temperature. This lets the flavors meld and creates a light, natural dressing from the veggies’ juices. Give it a gentle stir before serving.
Notes
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Watery salsa? Drain excess liquid or serve with a slotted spoon.
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Make-ahead: Chop veggies ahead; add salt & lime 30–60 min before serving to keep crunch.
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Storage: Airtight container in fridge up to 2 days. Avoid freezing.
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Diet-friendly: Naturally gluten-free, dairy-free, and vegan.