Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish perfect for summertime or any casual gathering. With crisp cucumbers, savory bacon, and a creamy ranch dressing, it’s a crowd-pleaser that comes together quickly and easily.

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 the cucumbers and cherry tomatoes. Dice the cucumbers and halve the 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 if using raw bacon, 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: Add the crumbled bacon and shredded cheese to the vegetable mixture.
6. Step 6: Pour the ranch dressing over the salad, add the chopped dill, and stir until everything is well coated.
7. Step 7: Season with salt and pepper to taste, adjusting according to your preference.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors blend.
9. Step 9: Before serving, toss the salad gently to redistribute the dressing and ingredients evenly.

Tips & Variations

• For extra crunch, add a handful of toasted sunflower seeds or chopped nuts.
• Swap ranch dressing for a Greek yogurt-based dressing for a lighter option.
• Use smoked cheese for a deeper flavor profile.
• If fresh dill isn’t available, dried dill works well—just use less as it’s more concentrated.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. Because of the fresh vegetables and dressing, it’s best enjoyed within this time for optimal texture and flavor. Gently toss before serving again. Avoid freezing to preserve the crispness of the cucumbers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, it’s best to prepare the salad and refrigerate it for at least 30 minutes before serving so the flavors blend. However, for the freshest texture, consume within 2 days.

Can I use a different type of cheese?

Absolutely! Cheddar works great, but feel free to use mozzarella, Monterey Jack, or even a spicy pepper jack depending on your taste preference.

Cucumber Ranch Crack Salad Recipe

Print Recipe

★★★★★

4.6 from 395 reviews

Cucumber Ranch Crack Salad is a refreshing and flavorful cold salad combining crisp cucumbers, juicy cherry tomatoes, sharp red onion, crispy bacon, and shredded cheese all tossed in creamy ranch dressing with fresh dill. Perfect as a side dish or light meal, this easy no-cook recipe bursts with zesty, savory flavors and crunchy textures.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 10 minutes (if cooking bacon from raw)
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Salad 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)

Dressing and 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 cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes to ensure easy eating and even dressing coverage.
2. Chop the Onion: Finely chop the red onion to add a zesty crunch and a slight sharpness that balances the flavors of the salad.
3. Cook the Bacon: If using raw bacon, cook it in a pan over medium heat until crispy, then transfer to a paper towel to drain excess fat before crumbling into small pieces. For pre-cooked bacon, simply crumble into bite-sized pieces.
4. Combine Ingredients: In a large mixing bowl, add the diced cucumbers, halved cherry tomatoes, and chopped red onion ensuring all fresh vegetables are together for easy mixing.
5. Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese of your preference, distributing them evenly for combined texture and flavor in every bite.
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 a bright, herbal note. Stir gently but thoroughly until everything is well-coated.
7. Season: Taste the salad and add salt and pepper as needed, adjusting to your personal preference to enhance the flavors without overpowering the fresh ingredients.
8. Chill: Cover the bowl with plastic wrap or a lid and place the salad in the refrigerator for at least 30 minutes. This chilling step allows the flavors to meld and the salad to become more refreshing.
9. Toss Before Serving: Just before serving, give the salad a good toss to redistribute the dressing and combine any settled ingredients ensuring consistent flavor throughout.

Notes

• This salad is best served chilled to enjoy the fresh and crisp textures.
• You can substitute the bacon with turkey bacon for a lighter option.
• Use your favorite shredded cheese; cheddar gives a classic flavor while pepper jack can add a spicy twist.
• For a dairy-free version, choose a dairy-free ranch dressing and omit the cheese.
• Make it a day ahead to allow even better flavor integration but keep refrigerated.

Keywords: cucumber salad, ranch dressing salad, bacon salad, fresh summer salad, easy side dish