Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful mix that combines crisp cucumbers, juicy tomatoes, and savory bacon with a creamy ranch dressing. This easy-to-make salad is perfect as a side dish or a light meal any time of the year.

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 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 the bacon in a pan over medium heat 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 bowl and mix gently.
6. Step 6: Pour the ranch dressing over the salad and sprinkle the chopped dill on top. Stir well to coat all the ingredients evenly.
7. Step 7: Season the salad with salt and pepper according to your taste preferences.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
9. Step 9: Before serving, toss the salad again to redistribute the dressing and ingredients evenly.

Tips & Variations

• For a lighter version, use low-fat ranch dressing or substitute with Greek yogurt mixed with ranch seasoning.
• Add sliced avocado for extra creaminess and healthy fats.
• Try using different herbs like parsley or chives if you don’t have dill on hand.
• Use smoked cheese to add a deeper flavor profile to the salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It is best enjoyed fresh, as cucumbers can release water over time. When ready to eat, give the salad a quick toss to refresh the flavors. Avoid freezing, as the texture will be compromised upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and keep it refrigerated. However, for the best texture, add the dressing just before serving or toss the salad well after chilling.

Is this salad suitable for keto or low-carb diets?

Absolutely. This salad is low in carbs and high in healthy fats and protein from bacon, cheese, and ranch, making it a great option for keto or low-carb eating plans.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.8 from 65 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

Cucumber Ranch Crack Salad is a refreshing and flavorful mix of crisp cucumbers, juicy cherry tomatoes, crunchy red onions, savory bacon, and shredded cheese all tossed in a creamy ranch dressing with fresh dill. This easy-to-make salad combines garden-fresh ingredients with a zesty and satisfying twist, perfect for a light lunch, side dish, or potluck favorite.

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Ingredients

Scale 1x2x3x

Vegetables

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

Proteins & Dairy

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

Dressing & Seasoning

• 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 for even flavor and texture throughout the salad.
2. Chop the Onion: Finely chop the red onion to add a sharp, zesty crunch that complements the creamy dressing and fresh vegetables.
3. Cook the Bacon: If you’re using raw bacon, cook it in a skillet over medium heat until crispy, then crumble into small pieces. Alternatively, if you have pre-cooked bacon, simply crumble it into bite-sized bits.
4. Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion to create a fresh vegetable base for the salad.
5. Add Bacon and Cheese: Mix the crumbled bacon and shredded cheese into the vegetable mixture, ensuring an even distribution of savory elements.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients, then add the chopped fresh dill. Stir gently but thoroughly until every bite is coated with creamy ranch and fragrant dill.
7. Season: Add salt and freshly ground black pepper to taste. Adjust seasoning based on your preference to enhance the salad’s flavor.
8. Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together beautifully and gives the salad a refreshing coolness.
9. Toss Before Serving: Before serving, give the salad a good toss to mix up any settled dressing and redistribute all ingredients evenly for the perfect bite every time.

Notes

• Use fresh dill if possible for a brighter flavor; dried dill works well as an alternative.
• Bacon can be substituted with turkey bacon for a leaner option.
• Feel free to swap shredded cheddar for your favorite cheese such as Monterey Jack or pepper jack for a spicy twist.
• For added crunch, consider adding chopped celery or toasted nuts like almonds.
• The salad is best served chilled but can be held refrigerated for up to 24 hours.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Cucumber Salad, Ranch Dressing, Bacon Salad, Easy Summer Salad, Quick Side Dish, Picnic Salad