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

Scale

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