Hey y'all! If you're looking for your next crowd-pleasing salad, this Cucumber Ranch Crack Salad is about to become your new favorite. It's creamy, crunchy, packed with fresh flavor, and comes together in just minutes—making it perfect for potlucks, summer BBQs, family dinners, or anytime you want a delicious, addictive side. Let's get cooking!
Why You'll Love This Cucumber Ranch Crack Salad
- It’s a quick and easy recipe—ready in less than 20 minutes from start to finish.
- Packed with crisp cucumbers and smoky bacon for unbeatable texture.
- Creamy ranch dressing binds everything for a refreshing yet indulgent bite.
- Perfect as a crowd-pleasing side or a light lunch.
- Versatile—customize it with your favorite mix-ins!
Ingredients
- 2 large English cucumbers, sliced into half-moons
- 1 cup shredded cheddar cheese
- 8 slices cooked bacon, crumbled
- ½ cup thinly sliced green onions
- 1 cup ranch dressing
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh dill (optional, for garnish)
Directions
Step 1: Prep the Ingredients
Wash and slice the cucumbers into half-moons about ¼-inch thick. Thinly slice the green onions and cook the bacon to crispy perfection, then crumble it once cooled.
Step 2: Make the Creamy Ranch Base
In a large mixing bowl, whisk together the ranch dressing, sour cream, garlic powder, and onion powder until smooth and creamy.
Step 3: Mix the Salad
Add the sliced cucumbers, shredded cheddar cheese, green onions, and crumbled bacon into the bowl with the dressing. Gently toss everything together until well coated.
Step 4: Season and Garnish
Taste and season with salt and black pepper as needed. Garnish with chopped fresh dill if desired.
Step 5: Chill and Serve
For best results, cover and refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to chill to crispy, creamy perfection.
Notes
- For extra crunch, add the bacon just before serving so it stays crispy.
- Pat the cucumbers dry after slicing to avoid excess moisture in the salad.
- If using regular cucumbers, peel and seed them for best texture.
Variations
- Spicy Crack Salad: Add 1 diced jalapeño or a sprinkle of crushed red pepper for a kick.
- Low-Carb Version: Swap out cheddar for Monterey Jack and use a low-carb ranch dressing.
- Veggie-Loaded: Mix in cherry tomatoes, chopped bell peppers, or shredded carrots for extra color and nutrition.
Required Equipment
- Large mixing bowl
- Whisk
- Sharp knife and cutting board
- Skillet (for bacon)
- Measuring cups and spoons
Storage Instructions
This salad stores well in an airtight container in the refrigerator for up to 2 days. Stir well before serving, as the dressing may separate or cucumbers might release water. Not recommended for freezing.
Suggested Pairings & Serving Recommendations
- Serve with grilled chicken, burgers, or barbecue ribs for a hearty meal.
- Pair with crusty bread or pita chips as a satisfying lunch or snack.
- Delicious alongside fried fish or as part of a summer picnic spread.
Pro Tips
- Use English cucumbers for fewer seeds and a crispier bite.
- Chill your mixing bowl for an extra-cold, refreshing salad.
- If making ahead, store the bacon separately and add just before serving to maintain its crunch.
Frequently Asked Questions
- Can I make Cucumber Ranch Crack Salad ahead of time?
- Yes! Prep the salad up to a day in advance, but hold off adding the bacon until just before serving for the best texture.
- Can I use store-bought bacon bits?
- Absolutely—use your favorite bacon bits in a pinch, though freshly cooked bacon gives the best flavor and crunch.
- What’s the best type of ranch dressing for this salad?
- Creamy, buttermilk-style ranch works best, but any ranch you love will do the trick!
Recipe Details
- Prep time: 15 minutes
- Cook time: 5 minutes (if cooking bacon)
- Total time: 20 minutes
- Servings: 6
Ingredients
- 2 large cucumbers, sliced
- 1 cup cherry tomatoes, halved
- ½ cup shredded cheddar cheese
- ½ cup ranch dressing
- 4 slices bacon, cooked and crumbled
- ¼ cup sliced green onions
- 1 tablespoon chopped fresh dill
- Salt and black pepper to taste
Instructions
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1Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
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2Slice the cucumbers into thin rounds and halve the cherry tomatoes.
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3In a large bowl, combine cucumbers, cherry tomatoes, cheddar cheese, green onions, and fresh dill.
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4Add the ranch dressing and toss until all ingredients are evenly coated.
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5Gently fold in the crumbled bacon. Season with salt and black pepper to taste.
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6Chill in the refrigerator for 10 minutes before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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