Easy Cucumber Ranch Crack Salad
This Cucumber Ranch Crack Salad is a cool, creamy, and incredibly addictive side dish that brings together crispy bacon, sharp cheddar, and fresh cucumbers. Perfect for summer potlucks, family BBQs, or a quick weeknight dinner!
Equipment
- 1 Colander Essential for draining the cucumber moisture
- 1 Large mixing bowl For tossing ingredients
- 1 Skillet For cooking bacon
Ingredients
Main ingredients
- 2 large English cucumbers Sliced into ¼ inch rounds; no peeling required
- 1 cup Grape tomatoes Halved
- 1 cup Shredded sharp cheddar cheese Freshly shredded from a block is best
- 6 strips Bacon Cooked until very crispy
- ½ small Red onion Thinly sliced
- 2 tablespoon Fresh dill Roughly chopped
- ¾ cup Creamy ranch dressing Use your favorite brand (we love Hidden Valley)
- 2 tablespoon Sour cream Makes the dressing extra thick and 'clingy'
- 1 tablespoon Mayonnaise For that perfect creamy base
- 1 tablespoon Apple cider vinegar Adds a little brightness
- ½ teaspoon Garlic powder For an extra punch of flavor
- to taste Salt and black pepper Plus extra salt for the cucumber prep
Instructions
Instructions
- Start with your cucumbers. Slice them up nice and even about quarter inch thick. Sprinkle them with salt, toss gently, and let them sit for 15 minutes so they sweat out some water. Then pat dry with paper towels so salad is not soggy.
- Cook bacon strips in a skillet until crispy. Set bacon bits aside on paper towels to drain. Once cool, crumble them for max crunch.
- Toss together cucumbers, halved grape tomatoes, shredded cheddar, crumbled bacon, thin sliced red onion, and chopped dill in a large bowl. Mix well before dressing.
- In a smaller bowl, whip ranch dressing, sour cream, mayo, apple cider vinegar, and garlic powder till smooth and creamy. Adjust salt and pepper to taste.
- Pour dressing over salad mixture and gently toss. Refrigerate for at least 30 minutes before serving.
Notes
Bacon Tip: High-quality store-bought bacon bits work in a pinch, but nothing beats fresh bacon. Make it Ahead: Prep dressing and chop veggies a day early. Combine them about an hour before serving to keep crunch!