Mexican Panela Cucumber Salad
There are salads that technically count as a side dish, and then there’s this Mexican Panela Cucumber Salad that quietly takes over the entire meal because everyone keeps going back for “one more scoop.” It’s cold, crisp, creamy, tangy, and somehow tastes even better after hanging out in the fridge for a bit. Honestly, the hardest part is not eating half the bowl while “testing for seasoning.”
The combination of panela cheese, cilantro, lime, and cucumber gives this salad a fresh Mexican-inspired flavor that works with grilled chicken, tacos, burgers, or straight from the container while standing in front of the refrigerator at 10 p.m. No judgment. This recipe makes a generous 8 cups, which sounds like a lot until people start hovering near the bowl with chips.
Why You’ll Love This Recipe
- Fresh, crisp, and ridiculously easy
- No cooking required because it’s too hot for that nonsense
- Panela cheese stays firm and creamy without turning mushy
- Perfect for cookouts, taco night, or meal prep
- Tastes even better after chilling in the fridge
Making a Mexican Panela Cucumber Salad
In a large bowl, combine the cherry tomatoes, cucumbers, cilantro, and cubed panela cheese. Toss gently to combine.
In a separate small bowl, whisk together the olive oil, white vinegar, lime juice, salt, and black pepper until fully combined.
Pour the dressing over the salad and stir gently until everything is coated.
Cover and refrigerate until ready to serve. Stir again before serving since the dressing settles at the bottom as it chills.
Tips For The Best Salad
- Use firm cucumbers so the salad stays crisp.
- Panela cheese is mild and slightly salty, so resist the urge to over-salt the dressing.
- Fresh lime juice makes a huge difference here. The bottled stuff works in emergencies, but fresh tastes brighter.
- This salad gets better after about 30 minutes in the fridge, so it’s great for making ahead.
Serving Suggestions
This salad pairs perfectly with:
- Grilled chicken
- Carne asada
- Fish tacos
- Burgers
- Tortilla chips
- Basically anything coming off a grill during summer
Storage
Store leftovers covered in the refrigerator for up to 3 days. Stir before serving each time since the dressing naturally settles at the bottom.
If you enjoyed this Mexican Panela Cucumber Salad, search the site for more salads, Mexican-inspired recipes, or easy summer side dishes that disappear suspiciously fast at cookouts.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Mexican Panela Cucumber Salad
Ingredients
- 2 cups cherry tomatoes, halved
- 2 medium cucumbers, peeled and diced
- 1 pkg. panela cheese (12 – 16 oz.), cut into 1/2" cubes
- 1 cup cilantro, chopped
- 1/2 cup olive oil
- 2 Tbsp. white vinegar
- 2 Tbsp. lime juice
- 1/2 tsp. salt
- 1 1/2 tsp. black pepper
Instructions
- In a large bowl, combine the cherry tomatoes, cucumbers, cilantro, and cubed panela cheese. Toss gently to combine.
- In a separate small bowl, whisk together the olive oil, white vinegar, lime juice, salt, and black pepper until fully combined. Pour the dressing over the salad and stir gently until everything is coated.
- Cover and refrigerate until ready to serve. Stir again before serving since the dressing settles at the bottom as it chills. Enjoy!
Nutrition
Mexican Panela Cucumber Salad
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