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This creamy cucumber ranch crack salad has become my go to side dish whenever I need something quick refreshing and guaranteed to please a crowd. It is packed with crunch from fresh cucumbers and bacon and never lasts long at summer gatherings. The cool creamy ranch dressing brings every bite together for an easy winner.
One summer I whipped this up last minute for a pool party and it was the first thing to disappear from the table. Since then I always keep these ingredients on hand since someone requests it every barbecue.
Ingredients
- English or Persian cucumbers: sliced thin these are tender crisp and less watery than bigger cucumbers Look for ones with smooth flesh and firm feel
- Shredded sharp cheddar cheese: brings creamy rich flavor and a little tang Buy a block and shred it for best melt and taste
- Cooked bacon crumbled: cook until crisp for the most flavor and pleasant bite Center cut or thick cut work best
- Sour cream: the creamy base for the ranch dressing Look for full fat for best richness and texture
- Dry ranch seasoning mix: like Hidden Valley gives a punch of herby tangy ranch taste Opt for classic or spicy depending on your mood
- Finely chopped red onion: adds bite and a colorful crunch Choose firm onions with shiny skin and no spots
- Chopped fresh dill or dried dill: brings summery herby brightness Always use fresh if possible and sniff for a strong scent
- Salt and black pepper: finish to taste always season at the end so the flavors pop
Step by Step Instructions
- Cook the Bacon:
- Pan fry or microwave the bacon strips until very crisp Lift onto paper towels to drain and cool then crumble into small pieces for easy mixing and best crunch
- Prep the Cucumbers:
- Slice the cucumbers into quarter inch rounds For thin skinned English or Persian cucumbers you do not need to peel them Wash and pat dry before slicing for crispiest results
- Make the Ranch Dressing:
- Whisk the sour cream and ranch seasoning mix together in a small bowl Blend until smooth and creamy with no lumps Taste and adjust seasoning if you like more tang
- Combine the Salad:
- In a large mixing bowl add sliced cucumbers shredded cheddar crumbled bacon red onion and dill Using clean hands or a big spoon gently toss to distribute evenly
- Dress and Mix:
- Pour the ranch dressing mixture over the salad ingredients Gently fold so every piece is coated but the cucumbers do not break up Taste and add salt and black pepper as needed
- Chill and Serve:
- For extra flavor chill the salad for ten to fifteen minutes before serving This helps the flavors mingle and keeps it crisp
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Fresh dill is my favorite addition and always reminds me of summer in my grandmother’s garden. My kids love helping crumble the bacon and always sneak a few bites before it hits the salad bowl.
Storage Tips
Store leftover cucumber ranch salad in an airtight container in the fridge for up to two days For best crunch keep the dressing separate from the cucumber mixture and toss right before eating. The cucumbers release water as they sit so give it a quick drain or stir if needed.
Ingredient Substitutions
If you do not have bacon try using turkey bacon or baked prosciutto for a lighter flavor Greek yogurt works great in place of sour cream for extra protein. Swap cheddar cheese for Colby Jack or mozzarella for a milder salad. Green onions or chives can stand in for red onion if you like a softer bite.
Serving Suggestions
This salad is a natural fit next to anything off the grill like burgers steak or grilled chicken. It is also great stuffed into wraps as a crunchy veggie filling or served over leafy lettuce. I love setting out small bowls at potlucks and watching everyone go back for seconds.
Cultural Notes
Cucumber salads have roots in many food traditions from American picnic tables to Eastern European feasts. The creamy ranch twist here takes classic flavors and makes them even more irresistible and crowd friendly. Fresh dill and red onion echo the flavors found in old fashioned deli salads my family has always loved.
Recipe FAQs
- → How can I keep cucumbers extra crisp in the salad?
For maximum crunch, use English or Persian cucumbers and slice them just before mixing. If making ahead, store cucumbers separately and combine right before serving.
- → What type of bacon works best?
Choose thick-cut bacon for a hearty, crispy texture. Cook until fully crisp and let cool before crumbling into the salad for the best bite.
- → Can I prepare this salad in advance?
Yes, you can prep the components ahead of time, but the best texture comes from combining them right before serving to prevent sogginess.
- → Is there a vegetarian version?
You can omit the bacon and boost flavor with extra cheddar or chopped nuts for crunch, creating a vegetarian-friendly side.
- → What herbs pair well with this salad?
Fresh dill delivers vibrant flavor, but you can also add chives or parsley for a delicious herbal twist.