Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish that combines crisp cucumbers, juicy tomatoes, and crunchy bacon with creamy ranch dressing. It’s a simple, satisfying salad perfect for a quick lunch or a tasty side at your next barbecue.

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: Wash and dice the cucumbers, and halve the cherry tomatoes.
2. Step 2: Finely chop the red onion for a zesty crunch.
3. Step 3: Cook bacon in a pan until crispy if raw, then crumble. If pre-cooked, crumble directly.
4. Step 4: In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, and red onion.
5. Step 5: Add the crumbled bacon and shredded cheese to the bowl and mix well.
6. Step 6: Pour ranch dressing over the mixture, add chopped dill, and stir to coat everything evenly.
7. Step 7: Season with salt and pepper to your liking.
8. Step 8: Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
9. Step 9: Toss the salad again before serving to redistribute the dressing and ingredients.

Tips & Variations

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• For a lighter salad, substitute ranch dressing with a Greek yogurt-based version.
• Add crunch with chopped bell peppers or shredded carrots.
• Prepare the salad in advance but add bacon just before serving to keep it crispy.
• Try adding fresh herbs like cilantro or parsley for a new flavor profile.
• Toss in diced apples or strawberries for a touch of sweetness.
• Add sliced jalapeños or hot sauce for a spicy kick.
• For a Mediterranean twist, include feta cheese and Kalamata olives.
• Swap bacon for diced rotisserie chicken or chickpeas to boost protein.

Storage

Store the salad in an airtight container in the refrigerator for up to 2-3 days. It is best served chilled. Because of the fresh ingredients, freezing is not recommended. You may prepare the vegetables and keep them separate from the dressing and bacon if making ahead.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Mozzarella, pepper jack, goat cheese, or any favorite cheese can be used to change up the flavor.

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.

What if I don’t like ranch dressing?

You can replace ranch with other creamy dressings like blue cheese or a vinaigrette, or try a yogurt-based dressing for a different taste and lighter option.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.9 from 112 reviews

• Author: Sarah
• Total Time: 45 minutes (including chilling time)
• Yield: 4 to 6 servings 1x
• Diet: Gluten Free

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Description

Cucumber Ranch Crack Salad is a refreshing, crunchy, and flavorful salad featuring diced cucumbers, cherry tomatoes, red onion, crispy bacon, shredded cheese, and a creamy ranch dressing mixed with fresh dill. This easy-to-make no-cook salad is perfect as a side dish or light meal, served chilled to enhance the flavors and textures.

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Ingredients

Scale 1x2x3x

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 and Dairy

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

Dressing and Seasoning

• ½ cup ranch dressing
• Salt and pepper to taste

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Instructions

1. Prepare the Vegetables: Begin by washing the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes to ensure even flavor distribution in the salad.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch and sharpness, balancing the creamy dressing and savory bacon.
3. Cook the Bacon: If using raw bacon, cook it in a skillet over medium heat until crispy, then crumble it into small pieces. If using pre-cooked bacon, simply crumble it as is.
4. Combine Ingredients: In a large mixing bowl, place the diced cucumbers, halved cherry tomatoes, and finely chopped red onion, forming the fresh vegetable base of the salad.
5. Add Bacon and Cheese: Mix in the crispy, crumbled bacon along with the shredded cheese of your choice, enhancing the salad’s richness and texture.
6. Dress the Salad: Pour the ranch dressing over the vegetable and bacon mixture. Add the chopped fresh dill, then stir well until all ingredients are evenly coated with the creamy dressing.
7. Season: Add salt and freshly ground black pepper to taste, adjusting the seasoning to complement the strong flavors of the bacon and dressing.
8. Chill: Cover the salad with plastic wrap or a lid and refrigerate for at least 30 minutes. Chilling allows the flavors to meld beautifully and the salad to become refreshingly cool.
9. Toss Before Serving: Just before serving, give the salad a good toss to redistribute the dressing and ingredients, ensuring every bite is flavorful.

Notes

• Use fresh, in-season cucumbers and cherry tomatoes to maximize flavor and texture.
• For a lighter version, substitute traditional ranch with Greek yogurt-based ranch dressing.
• Add extra crunch by including chopped bell peppers or shredded carrots if desired.
• Prepare the salad a few hours ahead of time to allow flavors to meld; add bacon just before serving to keep it crisp.
• The salad is best served chilled, straight from the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 10 minutes (if cooking bacon)
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: Cucumber Salad, Ranch Salad, Bacon Salad, Summer Salad, Easy Salad, No-Cook Salad, Fresh Salad, Picnic Salad