Cucumber Ranch Crack Salad Recipe

Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish perfect for warm days or anytime you crave a crisp, creamy salad. With crunchy cucumbers, juicy tomatoes, savory bacon, and a tangy ranch dressing, this salad is simple to make and sure to please.

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 raw bacon in a pan until crispy, then crumble it. If using pre-cooked bacon, crumble it directly.
4. Step 4: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion.
5. Step 5: Add the crumbled bacon and shredded cheese to the bowl.
6. Step 6: Pour the ranch dressing over the mixture and add the chopped dill. Stir well to coat everything evenly.
7. Step 7: Season with salt and pepper to taste, adjusting as you prefer.
8. Step 8: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld beautifully.
9. Step 9: Before serving, toss the salad gently to redistribute the dressing and ingredients for the best flavor.

Tips & Variations

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• Substitute traditional ranch dressing with a Greek yogurt-based version for a lighter option.
• Add chopped bell peppers or shredded carrots for extra crunch.
• For a herb twist, try adding cilantro or parsley instead of dill.
• Toss in diced apples or strawberries for a subtle sweetness.
• Add sliced jalapeños or a splash of hot sauce if you like a bit of heat.
• Try a Mediterranean version by including feta cheese and Kalamata olives.
• Replace bacon with diced rotisserie chicken or chickpeas for a different protein boost.

Storage

Store the salad in an airtight container in the refrigerator, where it will stay fresh for 2 to 3 days. It’s best not to freeze this salad because of the fresh veggies and dressing. When reheating, simply serve chilled; avoid warming to maintain the crisp texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Cheeses like mozzarella, pepper jack, or goat cheese work well and give the salad a unique flavor twist.

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.

Cucumber Ranch Crack Salad Recipe

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★★★★★

4.4 from 109 reviews

• Author: Gabriel
• Total Time: 15 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

Cucumber Ranch Crack Salad is a refreshing and flavorful dish combining crunchy cucumbers, juicy cherry tomatoes, crisp bacon, shredded cheese, and creamy ranch dressing, all enhanced with fresh dill for a delightful medley of textures and tastes. Perfect as a side for BBQs, dinners, or as a light, satisfying salad.

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Ingredients

Scale 1x2x3x

Vegetables

• 2 large cucumbers, diced
• 1 cup cherry tomatoes, halved
• ½ cup red onion, finely chopped

Protein and Cheese

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

Dressing and Herbs

• ½ cup ranch dressing
• ¼ cup fresh dill, chopped (or 1 tablespoon dried dill)

Seasoning

• 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 evenly to ensure balanced flavors.
2. Chop the Onion: Finely chop the red onion to add a fresh, zesty crunch that complements the salad’s other ingredients.
3. Cook the Bacon: If using raw bacon, cook it in a skillet over medium heat until crispy, then crumble into small pieces. For pre-cooked bacon, simply crumble it to the desired size.
4. Combine Ingredients: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion to create the vegetable base of the salad.
5. Add Bacon and Cheese: Mix in the crumbled bacon and shredded cheese thoroughly to distribute savory and creamy elements throughout the salad.
6. Dress the Salad: Pour the ranch dressing over the combined ingredients, then sprinkle in the chopped fresh dill. Stir gently until all components are evenly coated with dressing and herbs.
7. Season: Add salt and pepper according to your taste preference to enhance the overall flavor profile of the salad.
8. Chill: Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes. This resting time helps the flavors meld beautifully and improves the salad’s taste.
9. Toss Before Serving: Just before serving, give the salad a good toss to redistribute the dressing and ingredients for an even, fresh presentation.

Notes

• Use fresh, in-season cucumbers and tomatoes for the best flavor and texture.
• For a lighter salad, substitute traditional ranch with a Greek yogurt-based ranch dressing.
• Add extra crunch by incorporating chopped bell peppers or shredded carrots.
• Prepare the salad ahead of time but add bacon just before serving to maintain crispiness.
• This salad is naturally gluten-free; verify dressing labels if strict gluten-free adherence is needed.
• Not recommended to freeze due to fresh ingredients; store in an airtight container in the fridge for 2-3 days.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Salad
• Method: No-Cook
• Cuisine: American

Keywords: cucumber salad, ranch dressing salad, bacon salad, easy summer salad, no-cook salad, chilled salad, fresh vegetable salad