Dear friend Pat sent me this recipe.  It is originally from the Food Network’s Cooking Live show.  Sweet Mother of Pearl!  Cucumber Salsa is now my new favorite recipe for cucumbers and tomatoes.  I honestly would call this a salad rather than a salsa, but let’s go with what the original recipe called it.  When the cucumbers and tomatoes are abundant at the farmers markets, we love to make marinated cucumbers.  This recipe for Cucumber Salsa certainly sets a new standard for one of my favorite dishes.

Cucumber Salsa is so easy.  With just a little chopping, you can quickly have a fantastic make ahead salsa/salad.

Okay, true confession.  I used slightly different ingredients.  The recipe called for large cucumbers and vine ripe tomatoes.  I used cherry tomatoes and the smaller pickling cucumbers.  Ours was wonderful, and I honestly believe you could used whatever cucumbers and tomatoes you have.  Cherry tomatoes were cut into fourths.  Then the cucumbers were peeled and halved.  Seeds were removed by scraping down the center of each cucumber half.  Seeded cucumbers were diced (about the same size as the tomato pieces).

Cilantro (I added more cilantro than the recipe called for) and a red onion were then diced.

Finely diced jalapeño was the secret ingredient for this salsa/salad.  The little kick that the jalapeño gave was so tasty.

The dressing consisted of rice vinegar, a package of Ranch Dressing, and a little salt and pepper.  They suggested adding a pinch of sugar to balance the vinegary taste.  How easy is that?

I like that this recipe does not have oil, and it has very little sugar.  It is refreshing, crisp, and light tasting.  Also, it is a make ahead type of recipe.  I made it the night before, and the flavors were well blended.  We ate it as a salad, but it could be a garnish for chicken or fish.  Other reviewers used it as a garnish for sandwiches or tacos.

Bottom line – I love it.

Blessings to you and yours,

Thank you, thank you, thank you, Pat.  You know what I like!

For the printable recipe, go to lanabird.com or click on the title of this post.  The print button is under the share button.

I am sharing the original recipe.