Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a fresh, flavorful dish perfect for warm days or as a vibrant side to any meal. The combination of crisp cucumbers, creamy ranch, savory bacon, and cheese creates a delicious and satisfying salad everyone will enjoy.

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 fresh, zesty crunch to your 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, halved cherry tomatoes, and chopped red onion.
5. Step 5: Add the crumbled bacon and shredded cheese to the bowl, mixing gently.
6. Step 6: Pour the ranch dressing over the salad and add the chopped dill. Stir everything together until well-coated.
7. Step 7: Season the salad with salt and pepper to taste, adjusting as you prefer.
8. Step 8: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to 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 traditional ranch with a Greek yogurt-based ranch.
• Add extra crunch by including chopped bell peppers or shredded carrots.
• Prepare the salad ahead of time but add the bacon just before serving to keep it crispy.
• Try variations such as adding fresh herbs like cilantro, diced fruits like apples or strawberries, or a spicy kick with sliced jalapeños.
• For a Mediterranean twist, include feta cheese and Kalamata olives instead of regular cheese and bacon.
• Boost protein by swapping bacon with diced rotisserie chicken or chickpeas.

Storage

Store the salad in an airtight container in the refrigerator, where it will stay fresh for 2 to 3 days. It’s best not to freeze this salad due to the fresh vegetables and dressing. When reheating is desired, serve cold or at room temperature since this salad is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Mozzarella, pepper jack, goat cheese, or your favorite shredded cheese will work well and add unique flavors.

How long can I leave this salad out?

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

Cucumber Ranch Crack Salad Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

Cucumber Ranch Crack Salad is a refreshing and flavorful salad featuring diced cucumbers, cherry tomatoes, red onion, crispy bacon, shredded cheese, and ranch dressing, all tossed with fresh dill. This easy-to-make salad is perfect as a side dish for BBQs, family dinners, or casual meals, offering a delightful combination of crunchy textures and creamy flavors.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Category: Lunch
• Method: No-Cook
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Vegetables

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

Protein & Dairy

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

Dressing & Herbs

• 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 tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes to create easy-to-eat salad components.
2. Chop the Onion: Finely chop the red onion. This adds a zesty crunch and sharp flavor contrast to the salad.
3. Cook the Bacon: If you are using raw bacon, cook it in a pan over medium heat until crispy. Drain on paper towels and crumble into small pieces. If using pre-cooked bacon, simply crumble it without additional cooking.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, mixing them gently.
5. Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese of your choice, evenly distributing these rich ingredients throughout the salad.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients along with the chopped fresh dill. Stir carefully until all components are thoroughly coated with the dressing.
7. Season: Add salt and freshly ground black pepper to taste. Adjust the seasoning according to your preference to enhance the flavors.
8. Chill: Cover the salad bowl with plastic wrap or a lid and place it in the refrigerator. Chill for at least 30 minutes to allow the flavors to meld and the salad to become nicely chilled.
9. Toss Before Serving: Before serving, give the salad a good toss to redistribute the dressing and ingredients evenly for the best flavor and texture with 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.
• Add extra crunch by including chopped bell peppers or shredded carrots.
• Prepare the salad a few hours in advance for the flavors to meld, but add bacon just before serving to retain crispiness.
• This salad keeps in the refrigerator for 2-3 days in an airtight container; avoid freezing as the texture may be compromised.
• To make vegan, replace cheese with tofu or avocado, bacon with crispy chickpeas, and use plant-based ranch dressing.

Keywords: Cucumber Salad, Ranch Dressing, Bacon Salad, Easy Salad Recipe, Summer Salad, Low Carb Salad