Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish that’s perfect for warm days or as a tasty side. With crisp cucumbers, savory bacon, and a creamy ranch dressing, it’s a crowd-pleaser that’s simple to prepare.

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: Prepare the vegetables 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 to the salad.
3. Step 3: Cook the bacon in a pan until crispy, then crumble it into small pieces. If using pre-cooked bacon, simply crumble it.
4. Step 4: In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, and chopped red onion.
5. Step 5: Mix in the crumbled bacon and shredded cheese of your choice.
6. Step 6: Pour the ranch dressing over the mixture, add the chopped dill, and stir until everything is well coated.
7. Step 7: Season with salt and pepper to taste, adjusting to your preference.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld.
9. Step 9: Toss the salad well before serving to redistribute the dressing and ingredients.

Tips & Variations

• For extra crunch, add toasted nuts like pecans or walnuts.
• Try swapping ranch dressing for a Greek yogurt-based dressing for a lighter option.
• Use smoked cheddar cheese for a deeper, smokier flavor.
• If fresh dill isn’t available, dried dill works well—just use less as it’s more concentrated.

Storage

Store the salad covered in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh but can be gently tossed again before serving to refresh the flavors. Avoid freezing, as the cucumbers will become watery and lose their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad and refrigerate it for up to 2 days. Chilling it for at least 30 minutes allows the flavors to blend nicely.

What can I use instead of bacon?

If you prefer a vegetarian option, try crispy sautéed mushrooms or smoked tempeh to add a similar savory depth without the meat.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.6 from 68 reviews

Cucumber Ranch Crack Salad is a refreshing and flavorful cold salad featuring crisp cucumbers, juicy cherry tomatoes, crunchy red onions, crispy bacon, and shredded cheese all tossed in a creamy ranch dressing with fresh dill. It’s the perfect easy-to-make salad that combines fresh vegetables with savory bacon and tangy ranch for a satisfying side dish or light meal.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if cooking bacon)
• Total Time: 45 minutes (including chilling time)
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Prepare the Vegetables: Begin by washing the cucumbers and tomatoes carefully. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes to ensure even mixing and texture.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch and sharp flavor that complements the creamy dressing and fresh vegetables.
3. Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy, then drain excess fat and crumble into small pieces. If using pre-cooked bacon, simply crumble it before adding.
4. Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, providing a fresh vegetable base for the salad.
5. Add Bacon and Cheese: Mix in the crispy crumbled bacon and shredded cheese of your choice for savory depth and richness.
6. Dress the Salad: Pour the ranch dressing over the vegetable and bacon mixture. Add the chopped fresh dill (or dried dill) to infuse the salad with herbal freshness. Stir everything gently until all ingredients are well-coated with the dressing.
7. Season: Add salt and pepper according to your taste preferences, adjusting to enhance the flavors of the salad.
8. Chill: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully and the salad to cool.
9. Toss Before Serving: Before serving, toss the salad again to redistribute the dressing and ingredients evenly for a flavorful bite in every serving.

Notes

• Using fresh dill adds brightness, but dried dill works well if fresh is unavailable.
• Adjust the amount of ranch dressing based on your preference for creaminess.
• For a healthier option, use reduced-fat cheese and low-fat or light ranch dressing.
• This salad can be made ahead and stored covered in the refrigerator for up to 2 days.
• Try adding sliced radishes or green onions for additional crunch and flavor variation.

Keywords: Cucumber salad, Ranch salad, Bacon salad, Easy summer salad, Fresh vegetable salad, Dill salad