Description

Cucumber Ranch Crack Salad is a refreshing and flavorful side dish featuring crunchy cucumbers, juicy cherry tomatoes, zesty red onion, crispy bacon, creamy ranch dressing, and shredded cheese. This easy-to-make salad combines fresh ingredients with a delightful ranch dressing and fresh dill, perfect for summer gatherings, BBQs, or a light lunch.

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)

Protein & Dairy

1 cup cooked bacon, crumbled
1 cup shredded cheese (cheddar or your choice)

Dressing & Seasoning

½ cup ranch dressing
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 to ensure even distribution of flavors.
Chop the Onion: Finely chop the red onion to add a zesty and crunchy element to the salad, enhancing its texture and flavor complexity.
Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy. Drain on paper towels, then crumble into small pieces. If using pre-cooked bacon, crumble it directly into pieces.
Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, mixing gently to blend.
Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese of your choice, distributing them evenly throughout the salad.
Dress the Salad: Pour the ranch dressing over the combined ingredients. Add the chopped fresh dill or dried dill and stir gently until everything is well coated with the dressing.
Season: Season the salad with salt and pepper to taste, adjusting based on your personal preference for seasoning intensity.
Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill thoroughly.
Toss Before Serving: Before serving, give the salad a good toss to redistribute the dressing and ingredients evenly for a balanced taste in every bite.

Notes

Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
For a lighter dressing, substitute traditional ranch with a Greek yogurt-based ranch dressing.
Add extra crunch with chopped bell peppers or shredded carrots if desired.
Prepare the salad a few hours ahead to let flavors meld; add bacon just before serving to keep it crispy.
Customize with different cheeses or add herbs like cilantro or parsley for varied flavor profiles.
Store in an airtight container in the refrigerator for 2-3 days; avoid freezing the salad.

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

Keywords: Cucumber salad, ranch dressing, bacon salad, easy summer salad, low-calorie salad, fresh dill, quick side dish