Cucumber Ranch Crack Salad Recipe
Introduction
Cucumber Ranch Crack Salad is a refreshing and flavorful dish perfect for any occasion. Combining crisp cucumbers, juicy cherry tomatoes, crispy bacon, and creamy ranch dressing, this salad offers a delightful mix of textures and tastes. It’s simple to make and sure to impress your family and friends.
Ingredients
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup ranch dressing
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and pepper to taste
Instructions
- Step 1: Begin by washing the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers and halve the cherry tomatoes.
- Step 2: Finely chop the red onion to add a zesty crunch to the salad.
- Step 3: Cook raw bacon in a pan over medium heat until crispy, then crumble into small pieces. If using pre-cooked bacon, crumble it directly.
- Step 4: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion.
- Step 5: Add the crumbled bacon and shredded cheese to the vegetable mixture and stir gently.
- Step 6: Pour the ranch dressing over the salad and add the chopped dill. Mix well until all ingredients are evenly coated.
- Step 7: Season with salt and pepper to taste, adjusting according to your preference.
- Step 8: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Step 9: Before serving, toss the salad to redistribute the dressing and ingredients evenly.
Tips & Variations
- Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
- For a lighter version, substitute traditional ranch dressing with a Greek yogurt-based ranch.
- Add extra crunch by including chopped bell peppers or shredded carrots.
- Try fresh herbs like cilantro or parsley to change the flavor profile.
- For a sweet twist, toss in diced apples or strawberries.
- Add jalapeños or hot sauce if you prefer a spicy kick.
- Substitute bacon with diced rotisserie chicken or chickpeas for added protein.
Storage
Store the salad in an airtight container in the refrigerator, where it will keep fresh for 2 to 3 days. It’s best to add bacon just before serving if you prepare the salad in advance, to maintain crispiness. This salad is not suitable for freezing due to the fresh vegetables and dressing. To reheat, it’s recommended to serve chilled without reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Absolutely! Cheeses like mozzarella, pepper jack, or goat cheese can be used to add different flavors to the salad.
How long can I leave this salad out?
For food safety, avoid leaving the salad at room temperature for more than 2 hours.
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Cucumber Ranch Crack Salad Recipe
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cucumber Ranch Crack Salad is a refreshing and delicious dish combining diced cucumbers, juicy cherry tomatoes, crispy bacon, and shredded cheese all tossed in creamy ranch dressing with fresh dill. Perfect as a side for summer BBQs or light meals, this salad offers a delightful mix of crunch, creaminess, and savory flavors with minimal prep and no cooking required aside from optional bacon crisping.
Ingredients
Vegetables
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
Proteins and Dairy
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
Dressing and Herbs
- ½ cup ranch dressing
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes for the perfect salad texture.
- Chop the Onion: Finely chop the red onion to add a crisp and tangy flavor that complements the other ingredients.
- Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy, then crumble it into small pieces. If using pre-cooked bacon, simply crumble it as is.
- Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and chopped red onion, forming the fresh vegetable base.
- Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese of your choice, adding savory richness and texture to the salad.
- Dress the Salad: Pour the ranch dressing over the vegetable mixture and add the chopped fresh dill. Stir everything gently until well coated with dressing and herbs.
- Season: Add salt and pepper to taste. Adjust seasoning according to your preference to balance flavors perfectly.
- Chill: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes. Chilling allows the flavors to blend beautifully for a more cohesive taste.
- Toss Before Serving: Before serving, give the salad a good toss to redistribute the dressing and ingredients evenly for best flavor and presentation.
Notes
- Use fresh, in-season cucumbers and tomatoes for maximum flavor and crunch.
- For a lighter option, substitute traditional ranch dressing with a Greek yogurt-based ranch.
- Include chopped bell peppers or shredded carrots if you want additional crunch and color.
- Prepare the salad a few hours ahead to let the flavors meld, adding bacon just before serving to keep it crispy.
- The salad is naturally gluten-free; just confirm your ranch dressing does not contain gluten.
- Store in an airtight container and refrigerate. Best consumed within 2-3 days for freshness.
- Do not freeze the assembled salad as texture and flavor will deteriorate, but you can freeze prepped veggies separately.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Cucumber Salad, Ranch Salad, Bacon Salad, Easy Summer Salad, No-Cook Salad, Fresh Dill Salad, Side Dish
