Cucumber Peach Summer Salsa with Homemade Tortilla Chips

Hello cucumber season! I’ve picked over 100 cucumbers from the garden in the last few weeks so they’ve been a part of literally every meal. This salsa recipe is a result of cucumber abundance and turned out so well that it’s worth sharing.


Cucumber Peach Summer Salsa


You’ll find this dish to be refreshing, making it especially enjoyable on a hot summer day. For the most flavor, refrigerate prepared salsa overnight. However, if you’re making it as a last minute dish, even an hour of refrigeration will do.


Cucumber Peach Summer Salsa


I made this salsa with heirloom slicing cucumbers. Slicing cucumbers are the most common cucumbers at the grocery. If you’re using a variety with a watery center, be sure to scoop the middle out prior to dicing. Mini or English cucumbers can be used whole since they have a more firm center.


Cucumber Peach Summer Salsa

Cucumber Peach Summer Salsa

Cucumber Peach Summer Salsa with Homemade Tortilla Chips

A refreshing fruity/minty salsa that is especially enjoyable on a hot summer day. Pair it with our homemade tortilla chips for a fiber-filled, nutrient-dense snack!
5 from 3 votes
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Course: Appetizer, Salad, Side Dish
Cuisine: American, Mexican
Keyword: cucumber, peach, Salsa
Prep Time: 10 minutes
Servings: 8


  • 2 cups chopped cucumbers
  • 2 cups chopped peaches
  • 1/4 cup diced red onion
  • 1 T minced fresh mint leaves
  • 1 lime, juiced
  • 2 T honey (or date syrup)
  • 1/2 tsp salt

Tortilla Chips

  • 12 6-inch corn tortilla shells



  • To avoid excess liquid, slice cucumbers in half lengthwise and run a spoon down the middle to remove watery center. It's okay if some seeds remain. Chop cucumber into 1/4 inch cubes. 
  • Combine all ingredients. Can be enjoyed immediately, but for best flavor, refrigerate overnight. 
  • Enjoy with tortilla chips, over a bed of greens or eat as is!  


  • Preheat oven to 300 degrees F.
  • Slice tortillas into 8 wedges. Arrange wedges on 2 baking sheets. They can be next to each other, just not overlapping.
  • Bake for 25-30 minutes, or until starting to brown. Watch these carefully as they can burn quickly. 
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