Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a fresh, flavorful dish combining crisp cucumbers, juicy cherry tomatoes, and savory bacon with creamy ranch dressing. This easy-to-make salad is perfect as a side or light meal, offering a delightful mix of textures and tastes that everyone will love.

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

1. Step 1: Begin by washing the cucumbers and tomatoes. Dice the cucumbers and halve the cherry tomatoes.
2. Step 2: Finely chop the red onion to add a zesty crunch to your salad.
3. Step 3: Cook raw bacon in a pan until crispy, then crumble into small pieces. If using pre-cooked bacon, simply crumble it.
4. Step 4: In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, and red onion.
5. Step 5: Add the crumbled bacon and shredded cheese to the vegetable mixture.
6. Step 6: Pour ranch dressing over the salad, add the chopped dill, and stir until everything is evenly coated.
7. Step 7: Season with salt and pepper to taste, adjusting based on your preference.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld beautifully.
9. Step 9: Before serving, toss the salad gently to redistribute the dressing and ingredients.

Tips & Variations

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• For a lighter option, substitute traditional ranch dressing with a Greek yogurt-based version.
• Add extra crunch by including chopped bell peppers or shredded carrots.
• Prepare the salad ahead of time to let flavors meld, but add bacon just before serving to keep it crispy.
• Try variations like adding fresh herbs (cilantro, parsley), diced fruits (apples, strawberries), or a spicy kick with jalapeños or hot sauce.

Storage

Store the salad in an airtight container in the refrigerator for 2-3 days. For best taste, consume within this time frame. Avoid freezing due to the fresh vegetables, but you can prep and store veggies separately from bacon and dressing if needed. When ready to serve, toss well and add any crispy ingredients fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Mozzarella, pepper jack, goat cheese, or any cheese you enjoy can be used to change the flavor profile.

How long can I leave this salad out?

To keep it safe and fresh, do not leave the salad at room temperature for longer than 2 hours.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.7 from 54 reviews

• Author: Lily
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Cucumber Ranch Crack Salad is a fresh and flavorful side dish featuring crunchy cucumbers, juicy cherry tomatoes, crispy bacon, shredded cheese, and zesty ranch dressing. This easy-to-make salad is perfect for summertime BBQs, family dinners, or as a refreshing accompaniment to grilled meats. Its creamy texture combined with savory and fresh ingredients makes it a crowd-pleaser that can be customized with various herbs, cheeses, and proteins.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Prepare the Vegetables: Begin by washing the cucumbers and tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes to create a fresh vegetable base.
2. Chop the Onion: Finely chop the red onion to add a crisp, zesty element that complements the other ingredients.
3. Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy, then crumble it into small pieces. For pre-cooked bacon, simply crumble into desired sizes.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion. Mix gently to combine.
5. Add Bacon and Cheese: Add the crumbled bacon and shredded cheese to the vegetable mixture, folding them in evenly.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients, then add the chopped fresh dill. Stir carefully until all components are coated well with the dressing.
7. Season: Add salt and freshly ground black pepper to taste, adjusting seasoning according to your preference.
8. Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and develop.
9. Toss Before Serving: Just before serving, toss the salad again to redistribute the dressing and mix the ingredients thoroughly for maximum flavor.

Notes

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• For a lighter option, substitute traditional ranch dressing with Greek yogurt-based ranch.
• To add crunch, consider including chopped bell peppers or shredded carrots.
• Make the salad ahead of time for better flavor but add bacon last to keep it crispy.
• This salad is best served chilled and should be consumed within 2-3 days when refrigerated.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Cucumber salad, ranch salad, bacon salad, easy salad recipe, summer salad, low carb salad