Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish that combines crisp cucumbers, juicy cherry tomatoes, and smoky bacon with creamy ranch dressing. It’s a perfect side for summer BBQs or a light, satisfying snack 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: Begin by washing the cucumbers and tomatoes. Dice the cucumbers and halve the cherry tomatoes.
2. Step 2: Finely chop the red onion to add a zesty crunch.
3. Step 3: Cook the bacon in a pan until crispy if raw, then crumble into small pieces. If using pre-cooked bacon, crumble it directly.
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.
6. Step 6: Pour the ranch dressing over the mixture and stir in the chopped dill until all ingredients are well-coated.
7. Step 7: Season with salt and pepper to taste, adjusting as preferred.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors blend.
9. Step 9: Toss the salad well before serving 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 ranch with a Greek yogurt-based version.
• Add chopped bell peppers or shredded carrots for extra crunch.
• Prepare the salad ahead of time but add bacon just before serving to keep it crispy.
• Try adding fresh herbs like cilantro or parsley for a different herbaceous note.
• Mix in diced apples or strawberries for a touch of sweetness.
• Add sliced jalapeños or hot sauce for a spicy kick.
• Give it a Mediterranean twist with feta cheese and Kalamata olives.
• Substitute bacon with rotisserie chicken or chickpeas for a protein boost.

Storage

Store the salad in an airtight container in the refrigerator for 2-3 days. Avoid freezing as fresh veggies and dressing may separate. For best texture, keep bacon separate and add it just before serving. When reheating, this salad is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Try mozzarella, pepper jack, or goat cheese to change the flavor profile.

How long can I leave this salad out?

For safety and freshness, do not leave the salad at room temperature for more than 2 hours.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.5 from 133 reviews

• Author: Andria
• Total Time: 25 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Cucumber Ranch Crack Salad is a refreshing, crunchy, and flavorful dish combining diced cucumbers, cherry tomatoes, red onion, crispy bacon, shredded cheese, and creamy ranch dressing. Infused with fresh dill and chilled to meld flavors, it’s perfect as a light lunch side or a delightful addition to any meal. This easy-to-make salad offers versatility with variations to suit different tastes and dietary preferences.

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Ingredients

Scale 1x2x3x

Vegetables

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

Protein & Cheese

• 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

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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 mixing and easy eating.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch and depth of flavor to your salad.
3. Cook the Bacon: If using raw bacon, cook slices in a pan over medium heat until crispy. Remove, drain on paper towels, then crumble into small pieces. For pre-cooked bacon, simply crumble directly into the salad bowl.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and finely chopped red onion.
5. Add Bacon and Cheese: Mix in the crispy crumbled bacon and shredded cheese of your preference, ensuring even distribution.
6. Dress the Salad: Pour the ranch dressing over the vegetable mixture and add the chopped fresh dill. Stir gently but thoroughly until all ingredients are well coated in the dressing.
7. Season: Add salt and freshly ground pepper to taste. Adjust seasoning according to your preference to balance flavors.
8. Chill: Cover the salad with plastic wrap or a lid, then place it in the refrigerator for at least 30 minutes. This chilling step allows the flavors to meld and enhances the salad’s freshness.
9. Toss Before Serving: Before serving, give the salad a good toss to redistribute the dressing and ingredients evenly, ensuring every bite is flavorful.

Notes

• Use fresh, in-season cucumbers and cherry tomatoes for best flavor and texture.
• For a lighter dressing, substitute ranch with a Greek yogurt-based variation.
• Add chopped bell peppers or shredded carrots for additional crunch.
• Prepare the salad a few hours in advance but add bacon just before serving to keep it crispy.
• This salad is best served chilled.

• Prep Time: 15 minutes
• Cook Time: 0 minutes (if using pre-cooked bacon) or 10 minutes (to cook raw bacon)
• Category: Lunch
• Method: No-Cook
• Cuisine: American

Keywords: Cucumber Salad, Ranch Salad, Bacon Salad, Easy Lunch Recipe, Summer Salad, Cheese Salad, Dill Salad