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Cucumber Ranch Crack Salad

A refreshing and creamy salad with crunchy cucumbers, tomatoes, bacon, and cheddar, perfect for hot summer days.
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium cucumbers, peeled and diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked and crumbled bacon
  • 1 cup ranch dressing
  • 1 tablespoon fresh dill, chopped (optional)
  • to taste salt and pepper

Method
 

Preparation
  1. Wash the cucumbers thoroughly. Peel them if desired and dice them into bite-sized pieces.
  2. In a mixing bowl, combine the diced cucumbers, halved cherry tomatoes, finely chopped red onion, shredded cheddar cheese, and crumbled bacon.
  3. Pour the ranch dressing over the salad mixture and gently toss to coat all the ingredients evenly.
  4. Season with salt and pepper to taste. If using, add the fresh dill and mix again.
  5. Transfer the salad to a serving dish and enjoy immediately, or refrigerate for about 30 minutes to let the flavors meld together.

Notes

Store leftovers in an airtight container in the fridge for 2-3 days. For best texture, add ranch dressing just before serving. Variations include using Greek yogurt, adding bell peppers or corn, or making a Mediterranean version with tahini dressing.