Introduction

Cucumber Ranch Crack Salad is a refreshing and flavorful dish combining crisp cucumbers, creamy ranch dressing, savory bacon, and sharp cheese. Perfect for a quick lunch or a side at your next BBQ, this salad brings a delightful crunch and zing to your table.

A close-up of a fresh salad in a white bowl, showing two main layers: the bottom layer is made of thinly sliced bright green cucumbers with soft white edges, and the top layer has halved red cherry tomatoes, chunks of white cheese covered with green herb-speckled creamy dressing, and small shreds of pale yellow cheese scattered. A sprig of fresh green mint leaves sits on top as garnish over the creamy dressing with visible black pepper flakes. The white bowl rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large cucumbers, diced
1 cup cherry tomatoes, halved
½ cup red onion, finely chopped
1 cup cooked bacon, crumbled
1 cup shredded cheese (cheddar or your choice)
½ cup ranch dressing
¼ cup fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste

Instructions

Step 1: Wash the cucumbers and cherry tomatoes. Dice the cucumbers and halve the cherry tomatoes.
Step 2: Finely chop the red onion to add a zesty crunch to your salad.
Step 3: Cook the bacon in a pan until crispy if using raw bacon, then crumble it. If pre-cooked, simply crumble.
Step 4: In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and chopped red onion.
Step 5: Add the crumbled bacon and shredded cheese to the bowl and mix well.
Step 6: Pour the ranch dressing over the mixture and add the chopped dill. Stir until everything is evenly coated.
Step 7: Season with salt and pepper to your taste preference.
Step 8: Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Step 9: Toss the salad well before serving to redistribute the dressing and ingredients.

Tips & Variations

Use fresh, in-season cucumbers and cherry tomatoes for the best flavor and crispness.
Swap traditional ranch with a Greek yogurt-based version for a lighter dressing.
Add extra crunch by incorporating chopped bell peppers or shredded carrots.
Make it ahead by preparing the salad a few hours in advance but add bacon just before serving to keep it crispy.
Try adding fresh herbs like cilantro or parsley for a herbed twist.
Toss in diced apples or strawberries for a sweet contrast.
Add sliced jalapeños or a dash of hot sauce for some heat.
For a Mediterranean flavor, include feta cheese and Kalamata olives.
Substitute bacon with diced rotisserie chicken or chickpeas for more protein.

Storage

Store the salad in an airtight container in the refrigerator. It will stay fresh for 2 to 3 days. Avoid freezing as fresh vegetables and dressing do not freeze well. When ready to eat, give the salad a good toss. If needed, add a little extra ranch dressing before serving.

How to Serve

A close-up view of a fresh salad in a white bowl, layered with bright green cucumber slices at the bottom, followed by small, halved vibrant red cherry tomatoes scattered throughout. Creamy white dressing with green herb specks is generously drizzled over the cucumber and tomatoes. Light shavings of pale yellow cheese are sprinkled on top, along with finely chopped green herbs, and a small sprig of fresh mint stands out in the middle. The salad has a mix of smooth, wet textures from the dressing and juicy vegetables, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Cheeses like mozzarella, pepper jack, or goat cheese work well and bring different flavor profiles to the salad.

How long can I leave this salad out?

For food safety, do not leave the salad at room temperature for more than 2 hours.

What if I don’t like ranch dressing?

You can replace ranch with any creamy dressing you prefer, such as blue cheese or a yogurt-based dressing.

How do I make this salad vegan?

Replace cheese with tofu or avocado, substitute bacon with crispy chickpeas, and use a plant-based ranch dressing.

Can this salad be made gluten-free?

Yes, the ingredients are naturally gluten-free. Just verify that your ranch dressing is gluten-free as well.