Cucumber Ranch Crack Salad
A refreshing summer salad made with crisp cucumbers, juicy cherry tomatoes, and creamy ranch dressing, perfect for gatherings and picnics.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 52 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 medium cucumbers, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1 cup ranch dressing
- 1 tablespoon fresh dill, chopped (optional)
- To taste: salt and pepper
Instructions
- Prep the ingredients: Wash all vegetables under cold water, dice the cucumbers, and halve the tomatoes. Chop the onion and set aside.
- Cook the bacon: In a skillet over medium heat, cook the bacon until crispy, about 5-7 minutes. Cool and crumble.
- Combine the veggies: In a large mixing bowl, mix cucumbers, tomatoes, and onion gently.
- Add the cheese and bacon: Sprinkle in shredded cheddar and crumbled bacon (or nuts for a vegetarian option) and stir gently.
- Dress it up: Pour ranch dressing over the salad and mix. Start with three-quarters of the dressing.
- Season to taste: Add salt, pepper, and fresh dill if using.
- Chill before serving: Cover and refrigerate for at least 30 minutes.
- Serve and enjoy: Toss gently and serve with grilled meats or as a refreshing meal.
Notes
Feel free to customize with different herbs or dressings to suit your taste.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: Cucumber Salad, Ranch Dressing, Summer Recipes, Fresh Vegetables, Picnic Food