Mexican Cucumber Salad
This refreshing Mexican Cucumber Salad is a vibrant mix of fresh ingredients that brings a zesty twist to your meal. Ideal as a side dish for summer barbecues or as a light snack, this salad is not only flavorful but also nutritious.
Equipment
- 1 mixing bowl
- 1 cutting board
- 1 whisk or fork for mixing dressing
- 1 serving dish
Ingredients
- 4 medium cucumbers About 1.5 lbs total.
- 1 cup cherry tomatoes Halved.
- ½ medium red onion Thinly sliced.
- ¼ cup fresh cilantro Chopped.
- 1 unit jalapeño Finely chopped (optional, adjust for spice).
- ¼ cup fresh lime juice About 2 limes.
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Begin by washing the cucumbers. Slice them thinly, either into rounds or half-moons, and place in a large mixing bowl.
- Add the halved cherry tomatoes, thinly sliced red onion, chopped cilantro, and chopped jalapeño (if using) to the bowl with cucumbers.
- In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
- Pour the dressing over the salad ingredients in the mixing bowl. Toss everything together gently, ensuring the dressing coats the vegetables evenly.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice if desired.
- Allow the salad to sit for about 10 minutes to let the flavors meld before serving, or serve immediately for a crisp texture.
- For extra flavor, you can add some crumbled feta cheese or avocado to the salad.
- Serve with tortilla chips for a delightful appetizer or alongside grilled meats for a complete meal.
Notes
For extra flavor, you can add some crumbled feta cheese or avocado to the salad.
This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. If stored, note that the cucumbers might release some water and become less crunchy.
Serve with tortilla chips for a delightful appetizer or alongside grilled meats for a complete meal.