Cucumber Ranch Crack Salad

A refreshing salad combining crisp cucumbers, creamy ranch dressing, crunchy bacon, and fresh dill, perfect for any occasion.

Print Recipe

Prep Time 10

Cook Time 5

Total Time 15

Course Salad, Side Dish

Cuisine American

Servings 6 servings

Calories 250 kcal

Ingredients

Salad Base

2 large cucumbers, thinly sliced Best to use firm, fresh cucumbers; consider English cucumbers as an alternative.
1 cup ranch dressing Store-bought or homemade for better flavor.
4 strips bacon, cooked and crumbled Cook until crispy; turkey bacon is a lighter alternative.
2 tablespoons fresh dill, chopped Fresh dill is recommended for the best taste.
1 small red onion, thinly sliced Soaking in cold water can reduce the flavor's intensity.
Salt and pepper to taste Season as needed.

Instructions

Preparation

Begin by washing and slicing the cucumbers thinly.
In a skillet over medium heat, cook the bacon strips until crispy, about 5 minutes.
Transfer the cooked bacon to a paper towel to absorb any excess grease and crumble it once cool.
Chop the fresh dill and thinly slice the red onion while the bacon cools.

Assembly

In a large mixing bowl, toss together the sliced cucumbers, red onion, and crumbled bacon.
Pour the ranch dressing over the salad mixture and stir gently to coat all ingredients evenly.
Season with salt and pepper to taste, then mix in the chopped dill.

Chill and Serve

Let the salad chill in the fridge for about 10-15 minutes before serving.

Notes

Add avocado for creaminess or customize with cherry tomatoes. Serve with crusty bread or crackers for extra crunch. This salad is best served fresh; however, leftovers can be stored in an airtight container for up to 3 days.

Keyword BBQ Side Dish, Cucumber Salad, Easy Salad, Fresh Vegetables, Ranch Dressing