Cucumber Bacon Ranch Salad – Crisp, Creamy & Crowd-Pleasing!
This Cucumber Bacon Ranch Salad is the perfect blend of cool, crunchy, and savory! Crisp cucumbers, smoky bacon, and creamy ranch dressing come together in a refreshing side dish that’s ready in minutes. Great for potlucks, BBQs, or easy weeknight dinners, this salad is a guaranteed hit with both kids and adults. Simple ingredients, bold flavor, and no fuss—just chill and serve!
Equipment
- Knife and cutting board
- Mixing bowls
- Colander or strainer
- Measuring Cups and Spoons
- Skillet or oven for bacon
- Serving dish or jars
Ingredients
- 2 large English cucumbers, thinly sliced
- 6 slices thick-cut bacon, cooked and crumbled
- ½ cup ranch dressing (store-bought or homemade)
Optional:
- ¼ cup shredded cheddar cheese
- ¼ cup chopped green onions
- ½ cup halved cherry tomatoes
- 2 hard-boiled eggs, chopped
- 1 tbsp fresh dill or parsley
- Salt and pepper to taste
Instructions
- Prep cucumbers: Slice and lightly salt. Let sit in a colander for 15 minutes, then pat dry.
- Cook bacon: Bake or pan-fry until crispy. Drain and crumble.
- Mix dressing: Use chilled ranch; stir in herbs or spices if desired.
- Assemble salad: Toss cucumbers with dressing. Fold in optional add-ins.
- Add bacon: Sprinkle on top just before serving for crunch.
- Chill: Refrigerate for 30 minutes to meld flavors (optional).
- Serve: In chilled bowls or jars for freshness.
Notes
- English cucumbers are best for texture and minimal prep.
- Salt and drain cucumbers to avoid watery salad.
- Add bacon last to preserve crunch.
- Customize with flavor themes (Greek, Southwest, spicy).
- Store components separately if prepping ahead.
- Reheat bacon in oven or skillet—not microwave—for best texture.