Cucumber Ranch Crack Salad
This cool, crunchy salad features tangy ranch, crisp cucumbers, cheddar, and bacon, making it a perfect side or light meal that's quick to prepare.
Ingredients
Veggies
- 4 medium medium cucumbers, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
Protein & Cheese
- 1/2 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese can substitute or omit for a lighter version
Sauce
- 1 cup ranch dressing
Herbs & Seasoning
- 1 tablespoon fresh dill, chopped optional
- Salt to taste
- Pepper to taste
Instructions
Preparation
- Start by washing the cucumbers thoroughly; peel if desired and dice into bite-sized pieces.
- In a mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion.
- Add the shredded cheddar cheese and crumbled bacon to the bowl and toss gently.
- Pour the ranch dressing over the salad and gently toss to coat all the ingredients evenly.
- Season with salt and pepper to taste, then add fresh dill if using and mix again.
- Transfer to a serving dish and enjoy immediately, or refrigerate about 30 minutes to let flavors meld.
Notes
Tips for Success: Drain excess moisture from cucumbers by salting briefly and patting dry for a less watery salad. Chill the salad before serving to enhance flavors. Add bacon and cheese just before serving to keep textures crisp. Use a high-quality ranch dressing for best flavor.