Description
This Cucumber Caesar Salad is a fresh and flavorful twist on the classic Caesar. Crisp mini cucumbers are tossed with creamy Caesar dressing, shaved Parmesan, crispy bacon, and buttery toasted panko breadcrumbs for an easy side dish that’s perfect for weeknight dinners, potlucks, barbecues, and summer gatherings.
Ingredients
Scale
- 16 ounces mini seedless cucumbers, thinly sliced
- 1 cup shaved Parmesan cheese, divided
- 4 ounces bacon, cooked and crumbled, divided
- ½ tablespoon salted butter
- ¼ cup panko breadcrumbs
- ½ cup Caesar dressing, or more to taste
Instructions
- Melt the butter in a small skillet over medium heat. Add the panko breadcrumbs and toast, stirring frequently, until golden brown, about 3–5 minutes. Remove from the heat and let cool.
- Thinly slice the mini cucumbers into ¼-inch rounds and place them in a large mixing bowl.
- Add ½ cup of the shaved Parmesan, ¼ cup of the crumbled bacon, 2 tablespoons of the toasted breadcrumbs, and the Caesar dressing.
- Gently toss until the cucumbers are evenly coated.
- Garnish with the remaining Parmesan, bacon, and toasted breadcrumbs.
- Serve immediately for the freshest flavor and best crunch.
Notes
- For the crispiest texture, toss the salad just before serving.
- Pat the cucumbers dry after washing to help the dressing cling better.
- Freshly shaved Parmesan gives the best flavor and texture.
- English cucumbers can be substituted for mini cucumbers.
- Store breadcrumbs separately if making ahead to keep them crunchy
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (with toasted topping)
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 Kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 32 mg