Mexican Cucumber Salad
A refreshing and vibrant salad that combines crunchy cucumbers, bright tomatoes, and a zesty lime dressing, perfect as a side or main dish.
Ingredients
Main Ingredients
- 2 large cucumbers, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ medium red onion, finely chopped
- 1 medium jalapeño pepper, seeded and minced (optional for heat) Remove seeds for less heat.
- ¼ cup fresh cilantro, chopped
Dressing
- 2 medium limes, juiced
- 2 tablespoons extra virgin olive oil
- to taste salt and pepper
Instructions
Preparation
- Begin by clearing your preparation area and gathering all your ingredients.
- Wash and dice the cucumbers and halve the cherry tomatoes.
- Finely chop the red onion and jalapeño pepper.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper for the dressing.
- In a large mixing bowl, combine the diced cucumbers, halved tomatoes, minced onion, and jalapeño.
- Pour the dressing over the vegetables and gently fold to coat.
- Add chopped cilantro and fold in gently.
- Taste and adjust seasoning as needed.
- Chill the salad in the refrigerator for 10-15 minutes if desired before serving.
- Serve in a bowl or on individual plates, optionally garnished with extra cilantro.
Notes
To keep it fresh, store in an airtight container in the fridge for up to 2 days. Avoid freezing due to high water content.