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Cucumber pico de gallo in a bowl with chips to the side.

Cucumber Pico de Gallo

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5 from 1 review

  • Author: Allie
  • Total Time: 15 minutes
  • Yield: 2 3/4 cups 1x
  • Diet: Vegan


A refreshing cucumber pico de gallo that uses simple ingredients and adds a boost of flavor to so many dishes.  Enjoy it with tacos, with grain bowls, or serve it with chips.


  • 1/2 English cucumber, small dice (1  1/4 cups diced)
  • 2 Roma tomatoes, small dice (about 1  1/4 cups diced)
  • 1/2 jalapeño, seeds and ribs removed, finely diced
  • 1/4 cup finely diced red onion
  • 1 garlic clove, crushed or minced
  • 1/2 cup of loosely packed fresh cilantro, chopped
  • 2 tablespoons fresh lemon juice, or to taste
  • 1/4 teaspoon salt, or to taste


  1. Dice the cucumber and Roma tomatoes into small equal sizes.
  2. Finely dice the red onion and jalapeño even smaller than the tomatoes and cucumber.
  3. Crush or mince the garlic and chop the cilantro.
  4. Mix the cucumbers, tomatoes, red onion, jalapeno, garlic, and cilantro with the lemon juice, and salt.
  5. Taste and adjust for seasoning.
  6. Let the pico rest for at least 15 minutes and toss, but resting for an hour is better.


Cucumber pico de gallo is meant to be chunky, but chop everything small to ensure everything can fit on a chip or in a bite.

Peel and remove the seeds if you substitute the English cucumber for a garden cucumber.

If you substitute the Roma tomatoes with another type, remove the seeds.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: appetizer
  • Method: no bake
  • Cuisine: american