Cucumber Ranch Crack Salad Recipe
Introduction
Cucumber Ranch Crack Salad is a refreshing and flavorful dish that combines crisp cucumbers with creamy ranch dressing and savory toppings. Perfect for summer gatherings or a quick side, this salad delivers a satisfying crunch and zesty taste 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
- Step 1: Wash the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers and halve the cherry tomatoes.
- Step 2: Finely chop the red onion to add a zesty crunch to your salad.
- Step 3: Cook the bacon in a pan until crispy, then crumble into small pieces. If using pre-cooked bacon, crumble it directly.
- Step 4: In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, and chopped red onion.
- Step 5: Add the crumbled bacon and shredded cheese to the bowl and mix gently.
- Step 6: Pour the ranch dressing over the mixture, add the chopped dill, and stir until everything is well coated.
- Step 7: Season the salad with salt and pepper to taste, adjusting as needed.
- Step 8: Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- 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.
- Try a Greek yogurt-based ranch dressing for a lighter version.
- Add extra crunch by including chopped bell peppers or shredded carrots.
- Make the salad ahead of time but add bacon just before serving to keep it crispy.
- Customize with fresh herbs like cilantro or parsley, or add diced apples for a sweet twist.
- For a spicy kick, mix in sliced jalapeños or hot sauce.
- Substitute bacon with diced rotisserie chicken or chickpeas for a different protein option.
Storage
Store the salad in an airtight container in the refrigerator for up to 2-3 days. For best texture, avoid freezing as fresh vegetables and dressing do not freeze well. To re-serve, give the salad a good toss and add extra dressing if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of cheese?
Absolutely! Mozzarella, pepper jack, or goat cheese all work well and add unique flavors to the salad.
How long can I leave this salad out?
For food safety, avoid leaving the salad at room temperature for more than 2 hours.
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Cucumber Ranch Crack Salad Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cucumber Ranch Crack Salad is a refreshing and flavorful salad combining crispy cucumbers, zesty ranch dressing, crispy bacon, shredded cheese, and fresh dill. This vibrant dish is perfect as a crowd-pleasing side or a light meal, offering a delightful crunch and creamy goodness in each bite. Quickly prepared and easy to customize, it satisfies cravings with fresh ingredients and protein-rich toppings, making it ideal for summer BBQs, potlucks, or weeknight dinners.
Ingredients
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 & Seasoning
- ½ cup ranch dressing
- ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
- salt and pepper to taste
Instructions
- Prepare the Vegetables: Begin by washing the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes for even distribution in the salad.
- Chop the Onion: Finely chop the red onion to add a zesty crunch and enhance the salad’s fresh flavor profile.
- Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy, then transfer to a paper towel-lined plate to drain excess fat and crumble into small pieces. If using pre-cooked bacon, simply crumble it directly.
- Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, ensuring the base of the salad is well mixed.
- Add Bacon and Cheese: Incorporate the crumbled bacon and shredded cheese into the vegetable mixture, distributing evenly for balanced flavor in every bite.
- Dress the Salad: Pour the ranch dressing over the combined ingredients, then add the freshly chopped dill (or dried dill). Stir gently but thoroughly until everything is evenly coated with the dressing.
- Season: Add salt and pepper to taste based on your preference, mixing again to distribute the seasoning evenly.
- Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. This chilling period allows the flavors to meld beautifully and enhances the refreshing quality of the salad.
- Toss Before Serving: Just before serving, give the salad a good toss to redistribute the dressing and ingredients, ensuring a fresh and flavorful presentation.
Notes
- Use the freshest, in-season cucumbers and tomatoes for superior flavor and texture.
- Substitute traditional ranch dressing with a Greek yogurt-based ranch for a lighter option.
- For extra crunch, add chopped bell peppers or shredded carrots.
- Add the bacon right before serving if prepping ahead to maintain its crispiness.
- Customize with other herbs, fruits, or proteins as desired.
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days for best freshness.
- The salad is not recommended for freezing due to fresh vegetable textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Keywords: Cucumber Salad, Ranch Salad, Crack Salad, Fresh Salad, Bacon Salad, Easy Side Dish, Summer Salad, Quick Salad Recipe
