Cucumber Ranch Crack Salad
A refreshing salad combining crisp cucumbers, juicy tomatoes, crunchy bacon, and creamy ranch dressing for a burst of flavor and texture.
Ingredients
Main Ingredients
- 4 medium cucumbers, peeled and diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, finely chopped
- 1 cup shredded cheddar cheese can be substituted or omitted
- ½ cup cooked and crumbled bacon
- 1 cup ranch dressing
- 1 tablespoon fresh dill, chopped optional
- to taste salt and pepper
Instructions
Preparation
- Wash the cucumbers thoroughly under cold water. Peel them if desired, then dice them into bite-sized pieces.
- Slice the cherry tomatoes in half and finely chop the red onion.
- If using raw bacon, cook until crispy in a frying pan over medium heat. Let it cool and crumble into small pieces.
Mixing
- In a mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and finely chopped red onion.
- Add the shredded cheddar cheese and crumbled bacon to the vegetable mixture.
- Pour the ranch dressing over the salad mixture and gently mix the ingredients.
- Season to taste with salt and pepper.
- If using, add the fresh dill and mix again.
- Chill in the refrigerator for about 30 minutes before serving, if desired.
Serving
- Give everything a final stir before serving. Enjoy your Cucumber Ranch Crack Salad!
Notes
Best served chilled and can be stored in an airtight container in the refrigerator for 3-4 days. Avoid overdressing and add ingredients based on personal preferences.