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Cucumber Ranch Crack Salad

Crispy Cucumber Ranch Crack Salad Everyone Will Love

This Cucumber Ranch Crack Salad features crunchy cucumbers, savory bacon, and creamy ranch dressing—perfect for summer picnics and kid-friendly meals.
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Prep Time 20 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3 large Cucumbers Use large, fresh varieties for the best texture and crunch.
  • 1/2 cup Cherry Tomatoes Adds a pop of sweetness; grape tomatoes make a great substitute.
  • 1/2 medium Red Onion Offers a zesty crunch; swap with green onions for a milder taste.
  • 6 strips Cooked Bacon Brings a savory crispness; replace with crumbled tofu or chickpeas for a vegetarian option.
  • 1 cup Shredded Cheese Cheddar is typical for creaminess, but mozzarella or goat cheese work beautifully too.
  • 1 tablespoon Fresh Dill Enhances flavor with herbal freshness; dry dill can be used if necessary.
For the Dressing
  • 1 cup Ranch Dressing The tangy and creamy heart of the salad; try Greek yogurt dressing for a lighter version.
  • to taste Salt Essential for amplifying all flavors—always season to your taste!
  • to taste Pepper Essential for amplifying all flavors—always season to your taste!

Equipment

  • large mixing bowl
  • Skillet

Method
 

Preparation Steps
  1. Wash and dice three large cucumbers into bite-sized pieces and halve a cup of cherry tomatoes. Set aside in a mixing bowl.
  2. Finely chop half a medium red onion and add it to the bowl with the cucumbers and tomatoes.
  3. Cook six strips of bacon in a skillet over medium heat for 6-8 minutes until crispy. Allow to cool and crumble.
  4. Combine the cucumbers, tomatoes, onion, and crumbled bacon in the mixing bowl. Toss gently to mix.
  5. Stir in one cup of shredded cheese and toss again to combine.
  6. Add one cup of ranch dressing and one tablespoon of chopped dill. Mix thoroughly to coat.
  7. Season with salt and pepper to taste.
  8. Cover and refrigerate for at least 30 minutes to chill.
  9. Just before serving, toss the salad gently and serve chilled.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 540mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 400IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Using fresh ingredients and following the chilling time will enhance the overall flavor of the salad.

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