Description
Cucumber Ranch Crack Salad is a refreshing, crunchy salad featuring diced cucumbers, cherry tomatoes, red onion, crispy bacon, shredded cheese, and a creamy ranch dressing infused with fresh dill. This easy, make-ahead salad is perfect as a side dish for grilled meats or a light summer meal.
Ingredients
Scale
Vegetables
- 2 large cucumbers, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
Other Ingredients
- 1 cup cooked bacon, crumbled
- 1 cup shredded cheese (cheddar or your choice)
- ½ cup ranch dressing
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing the cucumbers and tomatoes. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes.
- Chop the Onion: Finely chop the red onion to add a zesty crunch to the salad.
- 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.
- Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and chopped red onion.
- Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese of your choice to the vegetable mixture.
- Dress the Salad: Pour the ranch dressing over the salad and add the chopped fresh dill. Stir gently until everything is evenly coated.
- Season: Add salt and pepper to taste, adjusting according to your preference.
- Chill: Cover the salad with plastic wrap or a lid and place it in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Toss Before Serving: Give the salad a good toss before serving to redistribute the dressing and ingredients.
Notes
- Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
- Substitute traditional ranch dressing with Greek yogurt-based ranch for a lighter option.
- For added crunch, include chopped bell peppers or shredded carrots.
- Prepare the salad a few hours ahead but add crumbled bacon just before serving to keep it crispy.
- Keep the salad refrigerated and consume within 2-3 days for freshness.
- This salad is not recommended for freezing due to its fresh ingredients.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for cooking bacon)
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Cucumber salad, ranch salad, bacon salad, easy salad, summer salad, side dish, fresh salad, crunchy salad
