Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful mix perfect for a quick side dish or light lunch. Combining crisp cucumbers, savory bacon, and a creamy ranch dressing, this salad hits all the right notes for any season.

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 raw bacon in a pan until crispy, then crumble 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.
6. Step 6: Pour ranch dressing over the ingredients, add the chopped dill, and stir until everything is evenly coated.
7. Step 7: Season 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.
9. Step 9: Before serving, toss the salad well to redistribute the dressing and ingredients.

Tips & Variations

• For extra crunch, add sliced radishes or chopped celery.
• Use Greek yogurt mixed with ranch dressing for a lighter dressing option.
• Try swapping cheddar cheese for mozzarella or pepper jack for a different flavor profile.
• If you prefer a spicier salad, add a pinch of red pepper flakes or diced jalapeño.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. For best texture, toss the salad before serving. Avoid storing it for too long as cucumbers can release water and make the salad soggy. Leftovers can be enjoyed chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked bacon for this salad?

Yes, pre-cooked bacon works well and saves time. Just crumble it and add directly to the salad.

How can I make this salad vegan?

Substitute bacon with smoked tempeh or coconut bacon, use vegan cheese, and replace ranch dressing with a plant-based version or a simple olive oil and lemon dressing.

Cucumber Ranch Crack Salad Recipe

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4.5 from 96 reviews

Cucumber Ranch Crack Salad is a refreshing and flavorful side dish featuring crisp cucumbers, juicy cherry tomatoes, tangy red onion, crispy bacon, and shredded cheese all tossed in a creamy ranch dressing with fresh dill. Perfectly chilled, this easy-to-make salad is ideal for potlucks, picnics, or a quick summer meal.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

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

Protein and Dairy

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

Dressing and Seasoning

• 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 ensure an even mix of flavors and textures.
2. Chop the Onion: Finely chop the red onion to bring a zesty crunch and a hint of sharpness to the salad. This will complement the creamy ranch dressing perfectly.
3. Cook the Bacon: If using raw bacon, cook it in a skillet over medium heat until crispy, then drain and crumble it into small pieces. For pre-cooked bacon, simply crumble it directly.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion. This forms the fresh vegetable base of the salad.
5. Add Bacon and Cheese: Incorporate the crumbled bacon and shredded cheese into the vegetable mixture, giving the salad a rich and savory character.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients, then sprinkle in the chopped fresh dill. Gently stir everything together until all ingredients are evenly coated with the dressing.
7. Season: Add salt and freshly ground black pepper to taste. Adjust seasoning according to your preference to enhance the overall flavor.
8. Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling allows the flavors to meld and the salad to become more refreshing.
9. Toss Before Serving: Remove the salad from the refrigerator and give it a good toss to redistribute the dressing and ingredients evenly before serving.

Notes

• For a lighter version, use reduced-fat ranch dressing and cheese.
• Substitute dill with fresh parsley or chives if preferred.
• This salad is best served chilled but can be kept refrigerated for up to 2 days.
• To make it vegetarian, omit the bacon or use a plant-based bacon alternative.
• Adding a squeeze of lemon juice can enhance the freshness and add extra zing.

Keywords: Cucumber salad, Ranch dressing, Bacon salad, Summer salad, Easy side dish, Picnic recipes, Fresh vegetable salad