Grape and Cucumber Salsa

The other night I was in the mood for total summer food. That to me means an easy barbecue. But I like lots of variety on the table, little bits of this or that. I decided to barbecue some chicken and marinated some bone-in chicken breasts in a mixture of 1 part port, 1 part mustard, salt and pepper. Hardly “cheap” but definitely good! I’ve been playing more with mustards lately, getting away from my typical chicken marinade of soy sauce, garlic, and ginger. I thought some salsas would be fun, even though I wasn’t planning on doing burritos or anything. So I made two recipes from the Cooking Light 2003 book. Both of them are great! One is typical, basically a tomato salsa with chopped avocado. The other I thought was fairly unique: a grape and cucumber salsa. Oh my! This was heavenly. I followed the recipe the first night, then doctored it the next by adding more cucumber and more cilantro. Here’s the adjusted recipe:

Grape and Cucumber Salsa

This grape and cucumber salsa has a great flavor and a great crunch. Put it on chicken, in burritos or eat with chips.

  • 1 cup seedless green grapes, quartered
  • 1 cup seedless red grapes, quartered
  • 1 cup English cucumber, diced
  • 1/4 cup or more Vidalia or other sweet onion, diced
  • 2 Tbs lime juice
  • 2 Tbs chopped fresh cilantro
  • 1/2 - 1 Tbs finely diced seeded Jalapeno pepper
  • salt to taste (start with 1/8 of a teaspoon)
  1. Chop and mix everything together. Chill at least an hour, stirring occasionally.

Goes great with grilled chicken or steak, either plain or in burritos.



  1. […] recently. My favorite is probably still the mango or peach salsa I’ve written up before. The grape and cucumber salsa was also […]


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