Description
Cucumber Ranch Crack Salad is a crunchy, creamy salad made with cucumbers, cherry tomatoes, bacon, cheese, dill, and ranch—perfect for BBQs, potlucks, and quick lunches.
Ingredients
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2 large cucumbers, diced
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1 cup cherry tomatoes, halved
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1/2 cup red onion, finely chopped
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1 cup cooked bacon, crumbled
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1 cup shredded cheese (cheddar or your choice)
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1/2 cup ranch dressing
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1/4 cup fresh dill, chopped (or 1 tbsp dried dill)
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Salt and pepper, to taste
Instructions
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Wash cucumbers and tomatoes. Dice cucumbers and halve cherry tomatoes.
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Finely chop the red onion.
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Cook bacon until crispy (if needed), then crumble.
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In a large bowl, add cucumbers, tomatoes, and red onion.
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Stir in bacon and shredded cheese.
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Pour in ranch dressing and add dill. Mix until coated.
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Season with salt and pepper to taste.
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Cover and chill for at least 30 minutes.
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Toss again before serving.
Notes
For extra crunch, mix in the ranch right before serving.
If your cucumbers are watery, pat them dry after chopping.
Swap cheddar for pepper jack, mozzarella, or a cheese blend.
Best served cold.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (only if cooking bacon; 0 minutes if using pre-cooked)
- Category: Salad
- Method: No cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg