Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful side dish perfect for warm days or casual gatherings. Combining crisp cucumbers, savory bacon, and creamy ranch dressing, it delivers a delightful mix of textures and tastes in every bite.

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 tomatoes thoroughly. Dice the cucumbers and halve the cherry tomatoes.
2. Step 2: Finely chop the red onion to add a zesty crunch to the salad.
3. Step 3: Cook raw bacon in a pan until crispy, then crumble it 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 chopped 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 your taste, adjusting as needed.
8. Step 8: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
9. Step 9: Before serving, toss the salad to redistribute the dressing and ingredients.

Tips & Variations

• For extra crunch, add a handful of toasted sunflower seeds or chopped nuts.
• Use Greek yogurt mixed with ranch seasoning for a lighter dressing alternative.
• Swap cheddar cheese for pepper jack or mozzarella to vary the flavor.
• Fresh herbs like parsley or chives can be added alongside or instead of dill.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture and flavor, give it a quick toss before serving again. Avoid storing for too long as the cucumbers can release water and make the salad soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, substitute the bacon with smoked tempeh or coconut bacon, use a dairy-free cheese alternative, and replace ranch dressing with a vegan version or a tahini-based dressing.

Is it better to peel the cucumbers?

Peeling cucumbers is optional. Leaving the skin on adds color and extra nutrients, but if the skin is waxy or tough, peeling can improve texture.

Cucumber Ranch Crack Salad Recipe

Print Recipe

★★★★★

4.5 from 114 reviews

A refreshing and flavorful Cucumber Ranch Crack Salad combining crisp cucumbers, juicy cherry tomatoes, crunchy red onion, crispy bacon, shredded cheese, and fresh dill, all tossed in creamy ranch dressing. Perfect as a light side dish or a tasty snack.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Vegetables

• 2 large cucumbers, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped

Add-ins

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

Dressing and Seasonings

• ½ cup ranch dressing
• ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
• Salt and pepper to taste

Instructions

1. 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 create fresh, crisp flavors for your salad.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch that complements the other vegetables and enriches the salad’s texture.
3. Cook the Bacon: If using raw bacon, heat a pan over medium heat and cook the bacon strips until crispy. Once cooled slightly, crumble the bacon into small pieces. If using pre-cooked bacon, simply crumble it directly for easy prep.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, creating the fresh base for your salad.
5. Add Bacon and Cheese: Mix in the crispy crumbled bacon along with the shredded cheese of your choice, such as cheddar, to add savory richness and texture.
6. Dress the Salad: Pour the ranch dressing over the vegetable and bacon mixture. Add the freshly chopped dill or dried dill, then stir thoroughly until all ingredients are evenly coated with the creamy dressing.
7. Season: Taste the salad and add salt and pepper to your preference, balancing the flavors perfectly.
8. Chill: Cover the salad tightly and refrigerate for at least 30 minutes. This chilling step allows the flavors to meld and intensify, enhancing the overall taste.
9. Toss Before Serving: Before serving, give the salad a good toss to redistribute the dressing and ingredients evenly, ensuring every bite is delicious.

Notes

• Use cooked bacon for convenience or cook your own for fresher flavor.
• Feel free to substitute the shredded cheese with mozzarella, Monterey Jack, or a cheese of your choice.
• To make this salad keto-friendly, ensure the ranch dressing is low-carb.
• For extra freshness, garnish with additional fresh dill before serving.
• This salad can be stored covered in the refrigerator for up to 2 days; however, cucumbers might release water over time.

Keywords: Cucumber salad, Ranch dressing, Bacon salad, Easy summer salad, Quick salad recipe