Description

Cucumber Ranch Crack Salad is a refreshing and flavorful dish combining crisp cucumbers, juicy cherry tomatoes, crunchy red onions, savory bacon, and shredded cheese all tossed in a creamy ranch dressing with fresh dill. Perfect as a light lunch or a vibrant side salad, it comes together quickly with minimal cooking and can be customized to suit different tastes. Chilling the salad allows the bold flavors to meld beautifully, making it a crowd-pleaser for summer gatherings and everyday meals alike.

Ingredients

Scale

Vegetables

2 large cucumbers, diced
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
¼ cup fresh dill, chopped (or 1 tablespoon dried dill)

Protein & Dairy

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

Dressing & Seasoning

½ cup ranch dressing
Salt and pepper to taste

Instructions

Prepare the Vegetables: Begin by washing the cucumbers and tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes evenly to ensure a balanced texture in every bite.
Chop the Onion: Finely chop the red onion, releasing its sharp and zesty flavor that will add a delightful crunch and brightness to your salad.
Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until it becomes crispy. Once cooked, crumble it into small pieces. If you have pre-cooked bacon, simply crumble it directly.
Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and chopped red onion. Mix gently to distribute the vegetables evenly.
Add Bacon and Cheese: Incorporate the crumbled bacon and shredded cheese into the vegetable mixture, folding them in carefully so the flavors blend without crushing the ingredients.
Dress the Salad: Pour the ranch dressing over the combined ingredients. Add the chopped dill and stir gently until every component is well-coated with the creamy dressing.
Season: Add salt and pepper to taste, adjusting the seasoning according to your preference to enhance the overall flavor balance.
Chill: Cover the salad with plastic wrap or a lid and refrigerate it for at least 30 minutes. This chilling step allows the flavors to meld and enhances the overall taste experience.
Toss Before Serving: Just before serving, give the salad a good toss to redistribute the dressing and combine all the flavors once again for a fresh and tasty presentation.

Notes

Use fresh, in-season cucumbers and tomatoes for optimal flavor and texture.
For a lighter variation, substitute traditional ranch dressing with Greek yogurt-based ranch.
Add extra crunch with chopped bell peppers or shredded carrots if desired.
Prepare the salad a few hours in advance but add bacon last minute to keep its crispiness.
This salad can be customized with different herbs, cheeses, or protein options as per preference.
Store in an airtight container in the refrigerator and consume within 2-3 days for the best freshness.
Freezing is not recommended due to the texture changes in fresh vegetables and dressing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Stovetop
Cuisine: American

Keywords: Cucumber Salad, Ranch Salad, Bacon Salad, Summer Salad, Easy Lunch, Gluten Free Salad, Creamy Salad