Confetti Cucumber Salsa

SalsaGluten-FreeLow CarbVegan

Summer fresh garden salsa with cucumbers, red bell peppers, onion, jalapeño, and mint

Photography Credit: Elise Bauer

I love growing cucumbers, truly I do! But boy are they prolific. With just one Persian cucumber plant I have enough cucumbers for the neighborhood.

If you too are a summer gardener faced with the same dilemma of too many cucumbers, or if you just love the taste of cool and crunchy cucumbers, here’s an easy and fun way to use them, in a colorful salsa!

With a little mint, some finely chopped red onion, red bell pepper, and jalapeño, this cucumber salsa is cool and light, perfect for the summer, and lovely with grilled chicken, fish, or shrimp.

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Confetti Cucumber Salsa Recipe

  • Prep time: 15 minutes
  • Yield: Makes about 2 cups of salsa

Some individual jalapeños refuse to be hot. Others will light your mouth on fire. If you find yourself with a dud, just add some red pepper flakes to the salsa to your desired level of hotness.


  • 1 large cucumber or 2 small cucumbers (about 1/2 pound to 3/4 pound total), seeded and finely diced (peel first if the cucumber is thick-skinned, leave peel on if thin-skinned)
  • 1/4 cup finely diced red onion
  • 1/4 cup finely diced red, orange, or yellow bell pepper
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon minced jalapeño (more to taste)


To make the salsa, place all of the salsa ingredients into a medium bowl, and gently stir to combine. Taste and add more jalapeño if you desire more heat.

Keeps for several days, covered and chilled in the refrigerator.

Perfect for serving with grilled chicken or seafood.

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Cucumber Salsa

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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13 Comments / Reviews

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Did you make it? Rate it!

  1. Matt

    There’s another great way to use up cucumbers. If you slice them as thinly as possible, mix with sugar and a touch of salt and leave for a few hours you’ll end up with an amazing cucumber sugar syrup which is fabulous in cocktails or even turned into a sorbet!

  2. Derek the Zen Chef

    I like to out little cucumber chunks in my guacamole as well, to add some fresh crunch to it.

  3. Donna

    I’m wondering if this recipe can be canned.

    Show Replies (1)
  4. Asami

    Not a big fan of bell peppers, can I sub carrots for colour? Anything else?

    Show Replies (1)
  5. Sues

    Love this idea for a unique salad! I agree with Chris that lime juice on this would be awesome, too.

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