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

Scale

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