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Cucumber Ranch Crack Salad

A light, creamy salad with cucumbers, crispy bacon, and sharp cheddar cheese that offers a delightful twist on traditional salads.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 3-4 medium medium English or 8-10 Persian cucumbers (2-2.5 lbs) Use a mix of cucumbers for better flavor.
  • 1/2 small red onion, thinly sliced
  • 1 pint cherry or grape tomatoes, halved Can substitute with other small tomatoes.
  • 8 slices thick-cut beef bacon, cooked crispy & crumbled Turkey bacon can be used for a lighter option.
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh dill, chopped
  • 2 tbsp fresh chives, chopped
Ranch Dressing Ingredients
  • 1 cup mayonnaise
  • 1/2 cup sour cream or Greek yogurt Greek yogurt adds a zing.
  • 1/4 cup buttermilk Can substitute with regular milk mixed with vinegar.
  • 1 tbsp fresh lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried dill weed
  • 1/2 tsp dried parsley flakes
  • 1/4 tsp dried chives (optional)
  • 1/4 tsp salt, to taste
  • 1/8 tsp black pepper, to taste
  • pinch of sugar (optional)

Method
 

Preparation
  1. Prep the cucumbers by peeling them (partially or fully) and slicing into 1/4-inch rounds. Lightly salt them (1/2 tsp) and let sit for 15-20 minutes before blotting dry.
  2. Thinly slice the red onion and halve the cherry or grape tomatoes.
Make Ranch Dressing
  1. In a bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, lemon juice, garlic powder, onion powder, dried dill weed, dried parsley flakes, optional dried chives, salt, pepper, and optional sugar until smooth. Chill for 30-60 minutes.
Cook Bacon
  1. Cook the beef bacon until crispy, then crumble it into bite-sized pieces.
Combine Salad
  1. In a large mixing bowl, gently combine cucumbers, red onion, tomatoes, bacon, and cheddar.
  2. Retrieve the ranch dressing and whisk again. Pour two-thirds of it over the salad and toss gently until evenly coated.
  3. Fold in dill and chives. Chill for 15-30 minutes before serving cold.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Best consumed fresh.