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Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad: Your New Favorite Summer Side

Cucumber Ranch Crack Salad is an easy, refreshing summer dish with creamy ranch dressing that elevates any gathering.
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 1 hour
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 3-4 medium Cucumbers Choose English cucumbers for less bitterness.
  • 1/2 small Red Onion Can substitute green onions for a milder flavor.
  • 1 pint Cherry/Grape Tomatoes Halved; feel free to use any small tomato variety.
  • 8 slices Beef Bacon Cooked crispy & crumbled; turkey bacon is a leaner alternative.
  • 1 cup Sharp Cheddar Cheese Shredded; try dairy-free cheese for a plant-based option.
  • 1/4 cup Fresh Dill Chopped; substitute dried dill in smaller amounts.
  • 2 tbsp Fresh Chives Chopped; swap with green onions if needed.
For the Dressing
  • 1 cup Mayonnaise Serves as the dressing base; Greek yogurt or avocado for a lighter twist.
  • 1/2 cup Sour Cream or Greek Yogurt Adds creaminess; can use all Greek yogurt for tanginess.
  • 1/4 cup Buttermilk Substitute with milk and vinegar if necessary.
  • 1 tbsp Lemon Juice Brightens the dish; lime juice works well for a different taste.
  • 1 tsp Garlic Powder Infuses a garlicky flavor; fresh minced garlic is a lovely alternative.
  • 1 tsp Onion Powder Deepens the dressing flavor.
  • 1 tsp Dried Dill Weed Opt for more fresh if you prefer.
  • 1/2 tsp Dried Parsley Flakes Optional for extra green flavor.
  • 1/4 tsp Dried Chives Adds more flavor and texture.
  • Salt and Black Pepper To taste.
  • Sugar Pinch, optional; balances flavors effectively.

Equipment

  • Mixing bowl
  • Baking sheet
  • Whisk
  • knife
  • Cutting board

Method
 

Preparation
  1. Wash cucumbers thoroughly, peel partially, and slice into 1/4-inch rounds. Sprinkle lightly with salt, let sit for 10 minutes for crisper cucumbers.
  2. Thinly slice red onion and halve cherry or grape tomatoes.
  3. In a large mixing bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, and lemon juice.
  4. Add garlic powder, onion powder, dried dill weed, and season with salt, black pepper, and sugar. Chill dressing for 30-60 minutes.
  5. Preheat oven to 400°F (200°C). Arrange bacon slices on a baking sheet, bake for 15-20 minutes until crispy.
  6. Crumbly crumbled bacon into bite-sized pieces once cooled.
  7. Shred cheddar cheese and chop fresh dill and chives; set aside.
  8. Combine prepared cucumbers, red onion, tomatoes, bacon, and cheese in a large serving bowl; toss together.
  9. Add chilled ranch dressing to salad mixture, gently coating ingredients. Fold in chopped dill and chives.
  10. Chill salad for an additional 15-30 minutes before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 10gProtein: 12gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

For the freshest taste, serve immediately after preparation. Store in the fridge for up to 2-3 days with dressing added just before serving.

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