Cucumber Ranch Crack Salad Recipe
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.
- 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
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 tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes carefully for even texture and freshness.
- 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.
- 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.
- Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion. Mix gently to combine.
- 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.
- 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.
- Season: Add salt and freshly ground black pepper to taste. Adjust seasoning according to your preference to enhance the salad’s flavor.
- 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.
- 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
Find it online: https://cheflenacooks.com/cucumber-ranch-crack-salad-recipe/
