why make this recipe
This salad is fresh, fast, and tasty. It uses crisp cucumbers, creamy ranch, and salty bacon. You can make it for a quick lunch, a side for dinner, or a party dish. It needs little work and most people like it.
introduction
This Cucumber Ranch Crack Salad mixes simple ingredients for big flavor. It is cool and creamy with a little crunch. If you like quick cucumber sides, check this easy Asian cucumber salad for another simple idea.
how to make Cucumber Ranch Crack Salad
Wash and cut the vegetables. Mix all ingredients in a bowl. Add ranch and toss until everything is coated. Taste and add salt and pepper if you need. Chill a little or serve right away.
Ingredients
4 medium cucumbers, peeled and diced
1 cup cherry tomatoes, halved
1/2 cup red onion, finely chopped
1 cup shredded cheddar cheese (Can be substituted with your favorite cheese or omitted for a lighter version.)
1/2 cup cooked and crumbled bacon
1 cup ranch dressing
1 tablespoon fresh dill, chopped (Optional.)
to taste salt
to taste pepper
Directions
Start by washing the cucumbers thoroughly. Peel them if desired and dice them into bite-sized pieces.
In a mixing bowl, combine the diced cucumbers, halved cherry tomatoes, finely chopped red onion, shredded cheddar cheese, and crumbled bacon.
Pour the ranch dressing over the salad mixture and gently toss to coat all the ingredients evenly.
Season with salt and pepper to taste. If using, add the fresh dill and mix again.
Transfer the salad to a serving dish and enjoy immediately, or refrigerate for about 30 minutes to let the flavors meld together.
You can substitute the cheddar cheese with your favorite cheese or omit it for a lighter version.
Feel free to add other ingredients such as bell peppers or avocados for extra flavor and texture.
This salad can be prepared a few hours in advance. Just stir it well before serving to redistribute the dressing.
how to serve Cucumber Ranch Crack Salad
Serve cold or slightly chilled. Use a large bowl for family meals or small bowls for side dishes. It goes well with grilled chicken, burgers, or sandwiches. Garnish with extra dill or a little extra bacon for color.
how to store Cucumber Ranch Crack Salad
Keep the salad in an airtight container in the fridge. Eat within 2 days for best texture. Stir before serving if the dressing settles. If you want to keep it longer, store the dressing separate and add it just before serving.
tips to make Cucumber Ranch Crack Salad
- Use firm, fresh cucumbers for the best crunch.
- Chill all ingredients before mixing for a cooler salad.
- Cook bacon until crispy and let it cool before crumbling.
- If the salad gets watery, drain some liquid before serving.
- Taste and adjust salt and pepper after you add the dressing.
variation (if any)
- Make it lighter: skip the cheese or use a low-fat ranch.
- Add avocado or chopped bell pepper for more texture.
- Make it vegetarian: leave out bacon and add toasted seeds or chickpeas.
- Spice it up: add a dash of hot sauce or chopped jalapeño.
FAQs
Q: Can I use other dressing instead of ranch?
A: Yes. You can use a yogurt-based dressing or a light vinaigrette for a different taste.
Q: Will the salad get soggy?
A: It can if it sits too long. Eat within a few hours or keep the dressing separate until serving.
Q: Can I make this ahead of time?
A: Yes. Make it a few hours before and chill. Stir well before serving.
Q: Is this salad good for parties?
A: Yes. It is easy to make in a big bowl and most people enjoy it.
Conclusion
For the full recipe idea and a similar take on crisp cucumber sides, see this Cucumber Ranch Salad Recipe.
Cucumber Ranch Crack Salad
Ingredients
Vegetables
- 4 medium cucumbers, peeled and diced Use firm, fresh cucumbers for the best crunch.
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
Dressing and Add-ins
- 1 cup ranch dressing You can substitute with a yogurt-based dressing or vinaigrette.
- 1 cup shredded cheddar cheese Can be substituted or omitted for a lighter version.
- 1/2 cup cooked and crumbled bacon Cook until crispy and let it cool before crumbling.
- 1 tablespoon fresh dill, chopped Optional.
- to taste salt Taste and adjust as needed.
- to taste pepper Taste and adjust as needed.
Instructions
Preparation
- Wash and cut the cucumbers into bite-sized pieces.
- In a mixing bowl, combine diced cucumbers, halved cherry tomatoes, finely chopped red onion, shredded cheddar cheese, and crumbled bacon.
- Pour the ranch dressing over the mixture and gently toss to coat.
- Season with salt and pepper to taste. If using, add fresh dill and mix again.
- Transfer to a serving dish and serve immediately, or refrigerate for about 30 minutes to let the flavors meld.