Description

This Crispy Cucumber Ranch Crack Salad is a refreshing and flavorful dish perfect for a light lunch or a vibrant side. Combining crunchy cucumbers, juicy cherry tomatoes, zesty red onions, crispy bacon, shredded cheese, and creamy ranch dressing, this salad is both satisfying and easy to prepare. The fresh dill adds a fragrant herbal twist, making it a delightful mix of textures and tastes that’s sure to impress.

Ingredients

Scale

Vegetables

2 large cucumbers (diced)
1 cup cherry tomatoes (halved)
0.5 cup red onion (finely chopped)
0.25 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

0.5 cup ranch dressing
Salt and pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prep Vegetables: Rinse the cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the tomatoes, ensuring the perfect mix of crunch and sweetness in the salad.
Chop Onion: Finely chop the red onion to release its zesty aroma, adding a delightful crunch that complements the other fresh ingredients.
Cook Bacon: If using raw bacon, cook it in a skillet over medium heat for 5-7 minutes until crispy. Then crumble the bacon into pieces. If using pre-cooked bacon, simply crumble it.
Combine Base Ingredients: In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion to create a colorful and refreshing base for the salad.
Add Bacon and Cheese: Fold in the crumbled bacon and shredded cheese gently to mix all the flavors without breaking the pieces.
Dress Salad: Drizzle the ranch dressing over the salad, sprinkle in the fresh dill, and stir well until everything is evenly coated with the creamy dressing.
Season: Add salt and pepper to taste, keeping in mind that a little seasoning will enhance the natural flavors of the salad.
Chill: Cover the salad and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully and intensify.
Serve: Just before serving, toss the salad again to redistribute the dressing and ensure every bite is fresh and flavorful.

Notes

For a vegetarian version, omit the bacon and consider adding roasted chickpeas or nuts for crunch.
You can substitute ranch dressing with a yogurt-based dressing for a lighter option.
Make sure to dice cucumbers evenly for consistent texture and flavor.
This salad is best served chilled but can be stored in the refrigerator for up to 24 hours.
Feel free to use your favorite type of cheese; sharp cheddar or a mild Monterey Jack complement the salad well.