• Skip to main content
  • Skip to primary sidebar
Weekday Pescatarian
menu icon
go to homepage
  • Recipes
  • Sign Up!
  • About
  • Contact
  • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Sign Up!
    • About
    • Contact
    • Food Blogger Resources
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Recipes » Recipes

    Fresh Cucumber Gazpacho Summer Salad

    Published: Jun 17, 2022 · Modified: Feb 13, 2024 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 7 Comments

    Jump to Recipe·5 from 1 review
    gazpacho salad poster

    This refreshing and flavorful Cucumber Gazpacho Salad is a simplified version of Spanish gazpacho. No food processor or immersion blender required! It's bright, fresh, crunchy, acidic - everything you could hope for in a healthy side dish.

    finished salad piled high in a white bowl and garnished with pumpkin seeds and fresh basil.

    I love sipping delicious cold soups out of small glasses on a hot summer day. But sometimes I am in the mood for a more substantial side dish. So when you want to chew your gazpacho instead of sip it...reach for this delicious salad.

    Ingredients needed to make this salad:

    ingredients for recipe laid out on a counter and labeled

    Before we get to the step by step directions, a few notes about the ingredients:

    Veggies: grape tomatoes, red onion, English cucumber and yellow bell pepper are my favorite combination for this salad. But substitute what you have! Grape tomatoes or diced heirlooms can be used, as well as Persian cucumbers, sweet onions or red bell peppers.

    Vinaigrette: a simple mix of red wine vinegar, lime juice, olive oil and garlic make the best bright dressing. Substitute sherry vinegar or white wine vinegar, and use lemons in place of limes.

    Garnish: fresh basil is my preference, but substitute fresh flat-leaf parsley or chives. Pumpkin seeds are a rich and crunchy addition, but they are optional. Substitute sunflower seeds or slivered almonds.

    Full ingredient list and measurements included in the printable recipe card below.

    Step by step instructions:

    1. Prep vegetables

    Begin by washing all of your vegetables and drying them well to keep excess moisture out of the salad. Quarter and slice cucumbers, halve or quarter cherry tomatoes and medium dice the bell pepper. Peel, quarter and slice red onion thinly. Add all of the prepared raw vegetables to a large bowl and set aside.

    onion, tomatoes, peppers, cucumber in a bowl.

    2. Make dressing

    In a small bowl or jar, combine the grated garlic cloves with 3 tablespoons of extra-virgin olive oil. Add 2 tablespoons of red wine vinegar, 1 tablespoon of fresh-squeezed lime juice, 1 teaspoon of sea salt and ½ teaspoon of fresh ground pepper.

    Stir well or shake to combine. Pour the dressing over the cut fresh vegetables.

    salad dressing poured over vegetables

    3. Garnish and serve

    Add basil and toss to coat. Keep in mind that the dressing flavor will continue to develop. It will intensify as the salad soaks in the bright and savory dressing.

    basil sprinkled over recipe

    For best results, let the tomato-cucumber gazpacho recipe sit at room temperature for 15-20 minutes before serving. Top with pumpkin seeds (if using) and serve.

    Gazpacho salad on a table in a white bowl

    Looking for more fresh side dish recipes?

    • Din Tai Fung Cucumber Salad
    • Jerusalem Salad Recipe
    • Mediterranean Salad

    FAQ's and Serving Suggestions:

    What is gazpacho?

    Gazpacho is a chilled soup made of diced cucumber, tomatoes and a drizzle of olive oil. It is big business here in Iberia. Old school milk-style cartons of this soup are sold in every local grocery store. They are kept in tiny European refrigerators to drink on hot summer days.

    Can I make gazpacho spicy?

    Authentic Spanish cuisine is famously un-spicy. If you're at peace with yourself and your Spanish ancestors, add a few dashes of hot sauce, or a pinch of red pepper flakes to the dressing.

    What vinegar substitutions can I make in this cucumber gazpacho salad?

    Red wine vinegar is typically my go-to choice. This salad works beautifully with white wine vinegar, too. You can even use a tablespoon sherry vinegar. This is the vinegar of choice in traditional cold cucumber soup recipes.
    I would avoid distilled white vinegar, which is highly acidic and would create some imbalance in your flavor profile. Any vinegar of medium acidity will be put to good use here.
    Fresh lemon juice also works as a substitute for either lime juice or vinegar of choice.

    Can I use different fresh herbs in this salad?

    I suggest sticking with soft herbs. Basil, fresh mint, parsley and chives make a great way to add flavor to this perfect fresh vegetable salad.

    I have a regular cucumber - will that work here?

    If you are using regular cucumbers be sure to peel the skin, scrape out the pocket of watery seeds, then slice them.

    What if I want to sip this cucumber version of gazpacho instead of chew it?

    To make this salad into a soup, pile all of the vegetable ingredients into your food processor and mix at high speed. I recommend adding the dressing gradually to ensure you achieve the perfect balance of flavor. Top with fresh basil and pumpkin seeds for an extra crunch.

    What to serve with Cucumber Gazpacho Salad?

    This salad is the perfect side dish for busy weeknights. Prepare it ahead of time and serve with a simple main course like shrimp or swordfish.
    I often eat it with a handful of crispy seasoned chickpeas or a can of tuna in olive oil. It's one of my favorite dishes to serve with Smoked Salmon Quiche and the Honey Lime Fresh Fruit Salad. Easy dinners like Baked Tilapia or Crispy Panko Cod would be ideal with simple white rice and this gazpacho salad.

    How to store leftover gazpacho salad?

    To store, be sure to keep it in airtight container in your refrigerator for up to 3 days.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    white bowl piled high with fresh tomato cucumber salad garnished with fresh herbs and pumpkin seeds

    Fresh Cucumber Gazpacho Salad


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 1 review

    • Author: Christina Jolam
    • Total Time: 20 minutes
    • Yield: 6-8
    Print Recipe
    Pin Recipe

    Description

    Refreshing and full of flavor, this Fresh Cucumber Gazpacho Salad will be the side dish everyone asks for this summer. 


    Ingredients

    Units Scale
    • 1 English cucumber, quartered and sliced (about 2-2 ½ cups)
    • 1 pint grape tomatoes, halved or quartered (about 2 cups)
    • 1 large red onion, quartered and sliced thin (about 1 cup)
    • 1 yellow or red bell pepper, diced (about ¾ cup)
    • 3 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 garlic cloves, grated
    • 1 tablespoon lime juice
    • 1 teaspoon coarse sea salt, plus more to taste
    • ½ teaspoon fresh ground pepper, plus more to taste
    • 3 tablespoons fresh basil, sliced or torn
    • 3 tablespoons pumpkin seeds (optional)

    Instructions

    1. For the vegetables: Wash cucumber, grape tomatoes and yellow bell pepper. Quarter and slice cucumbers, halve or quarter the tomatoes, medium dice the bell pepper. Peel, quarter and slice red onion thinly. Add all of the prepared raw vegetables to a large bowl and set aside.
    2. For the dressing: In a small bowl or jar, combine 3 tablespoons of extra-virgin olive oil, 2 tablespoons of red wine vinegar, 2 grated garlic cloves, 1 tablespoon of fresh-squeezed lime juice, 1 teaspoon of sea salt and ½ teaspoon of fresh ground pepper. Stir well or shake to combine.
    3. Build the salad: Pour the dressing over the cut fresh vegetables. Toss to coat. Taste and adjust seasoning, keeping in mind that the dressing flavor will continue to develop and intensify as the salad marinates in the bright and savory dressing. For best results, let the tomato-cucumber gazpacho recipe sit at room temperature for 15-20 minutes before serving. Top with fresh basil and pumpkin seeds (if using) and serve.

    Notes

    To make this salad into a soup, pile all of the vegetable ingredients into your food processor and mix at high speed. I recommend adding the dressing gradually to ensure you achieve the perfect balance of flavor. Top with fresh basil and pumpkin seeds for an extra crunch.

    • Prep Time: 20
    • Category: Salads, Lunch, Dinner
    • Method: No cook
    • Cuisine: American, Spanish

    Ready to make this recipe?

    Save it to Pinterest and follow me so you don't miss any recipes!

    Like this:

    Like Loading...

    More Recipes

    • Salmon over asparagus on a white plate and garnished with a slice of lemon.
      Foolproof Grilled Salmon in Foil
    • Anchovy Pizza on a board .
      Anchovy Pizza (Marseille Style)
    • pile of barnacles on a plate.
      Gooseneck Barnacles Recipe (Percebes)
    • Bowl of chimichurri with edamame on a table next to a bag of edamame.
      Crunchy Edamame Chimichurri

    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Jill

      December 15, 2023 at 1:31 pm

      I made the Cucumber Gazpacho with Persian cucumbers and it was delicious! All the beautiful colors and the fresh taste made for an incredible tasting gazpacho! I've now made it three times this week. It's that good!

      Reply
      • Christina Jolam

        December 15, 2023 at 1:39 pm

        Thanks for the great review, Jill. So fresh and satisfying, right? Classic flavor combo.

        Reply

    Trackbacks

    1. Smoked Salmon Quiche - Pescatarian Quiche Lorraine says:
      June 17, 2022 at 9:26 am

      […] home! Invite the family over. Whip up this simple yet sophisticated quiche and serve it with a fresh cucumber salad, fruit salad for a crowd and almond cake with fresh […]

      Reply
    2. Roasted Eggplant Bruschetta - Simple Mediterranean Recipe says:
      June 20, 2022 at 11:33 pm

      […] Looking for more veggies? Try this Fresh Cucumber Gazpacho Salad next! […]

      Reply
    3. Caldo Verde Recipe - Portuguese Kale Potato Soup says:
      June 21, 2022 at 12:00 am

      […] The Portuguese often serve their traditional corn bread with soup, and it would be ideal. Add a fresh cucumber gazpacho salad on the side for a light lunch or […]

      Reply
    4. Easy Baked Grouper Packets with Citrus, Olives, and Pistachios - Weekday Pescatarian says:
      July 9, 2022 at 2:05 am

      […] for a flavorful and filling dish. I usually like to serve asecond side of seasoned green beans or cucumber gazpacho salad with sweet cherry tomatoesfor an easy weeknight […]

      Reply
    5. Tomato Pie - Homemade French Style Recipe says:
      July 10, 2022 at 7:52 am

      […] Looking for more vegetarian options? Try my Easy Summer Gazpacho Salad next! […]

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    author standing in kitchen holding coffee mug

    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

    More about me →

    Popular Recipes

    • cooked king crab leg clusters with a dish of lemon butter sauce and lemon wedges
      How To Cook Frozen King Crab Legs (The Easiest & Best Way!)
    • baked fish with lemon butter sauce over asparagus and rice
      Baked Walleye Recipe with Lemon Butter
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • grilled lemons, octopus tentacles and potatoes on a dish with dressing
      Simple Greek Grilled Octopus Recipe

    Spring & Summer Recipes

    • black plate with garlic butter baked shrimp garnished with lemon
      Baked Colossal Shrimp with Lemon Garlic Butter Sauce
    • Cluster of crab legs on a tray with a bowl of melted butter sauce.
      How to Cook Snow Crab Legs (Perfect Every Time!)
    • sliced sushi roll with spicy mayo and chopsticks
      How to Make Sushi Crab Mix
    • Alaskan Pollock with olive and tomato topping on a white plate.
      Mediterranean-style Pollock Fillets Recipe

    Footer

    logos of organizations where Weekday Pescatarian has been featured

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Contact
    • About

    Weekday Pescatarian participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some posts on this site also contain links to other affiliate sites offering products or services we recommend. This means if you make a purchase after clicking on a link, we may earn a small commission at no extra cost to you.

    Copyright © 2025 Weekday Pescatarian

    Brunch Pro on the Feast Plugin

    %d