Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a fresh and flavorful dish that combines crisp cucumbers, juicy cherry tomatoes, and savory bacon with creamy ranch dressing. It’s a perfect side salad for summer gatherings or a quick, satisfying snack anytime.

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: Wash the cucumbers and cherry tomatoes. Dice the cucumbers and halve the tomatoes.
2. Step 2: Finely chop the red onion to add a zesty crunch.
3. Step 3: Cook raw bacon in a pan until crispy, then crumble it; if using pre-cooked bacon, crumble it directly.
4. Step 4: In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, and chopped red onion.
5. Step 5: Add the crumbled bacon and shredded cheese to the bowl and mix gently.
6. Step 6: Pour the ranch dressing over the mixture and add the chopped dill. Stir until all ingredients are well coated.
7. Step 7: Season with salt and pepper to taste, adjusting as preferred.
8. Step 8: Cover the salad and chill in the refrigerator for at least 30 minutes to let the flavors meld.
9. Step 9: Before serving, toss the salad well 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 dressing, substitute ranch with a Greek yogurt-based version.
• Add extra crunch by including chopped bell peppers or shredded carrots.
• Try fresh herbs like cilantro or parsley for a different taste.
• Mix in diced apples or strawberries for a touch of sweetness.
• Add sliced jalapeños or hot sauce for a spicy kick.
• Swap 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. Avoid freezing, as the fresh vegetables and dressing don’t freeze well. For best texture, add bacon just before serving if stored ahead of time.

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 work well and can change the flavor profile to your liking.

How long can I leave this salad out?

To maintain freshness and food safety, avoid leaving the salad at room temperature for more than 2 hours.

Cucumber Ranch Crack Salad Recipe

Print Recipe

★★★★★

4.5 from 57 reviews

Cucumber Ranch Crack Salad is a refreshing and flavorful salad combining diced cucumbers, cherry tomatoes, red onions, crispy bacon, shredded cheese, and a creamy ranch dressing with fresh dill. Perfect as a side dish for BBQs or family dinners, this easy-to-make salad offers a delightful crunch and creamy texture, customizable to your taste preferences.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 5 minutes (if cooking bacon)
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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

1. Prepare the Vegetables: Begin by washing the cucumbers and tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes carefully for even texture and freshness.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch that balances the creaminess of the dressing and richness of the bacon.
3. 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, crumble it directly without additional cooking.
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: Mix in the crumbled bacon and shredded cheese of your choice to the vegetable mixture. Ensure even distribution for the best flavor balance.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients, then add the chopped fresh dill. Stir gently until everything is evenly coated with the dressing and herbs.
7. Season: Add salt and freshly ground black pepper to taste. Adjust seasoning according to your preference to enhance the salad’s flavor.
8. Chill: Cover the salad with a lid or plastic wrap 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 well to redistribute the dressing and ingredients, ensuring each bite is packed with flavor.

Notes

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• For a lighter dressing option, substitute ranch with a Greek yogurt-based ranch dressing.
• Add extra crunch by including chopped bell peppers or shredded carrots if desired.
• Prepare the salad a few hours ahead but add the bacon right before serving to keep it crispy.
• Salad should be consumed within 2-3 days when stored in an airtight container in the refrigerator.
• Freezing the salad is not recommended due to the fresh vegetable components.

Keywords: Cucumber salad, ranch dressing salad, bacon salad, summer salad, easy side dish, gluten free salad, cold salad recipes