Cucumber Ranch Crack Salad Recipe – Easy Summer Side Dish
This cucumber ranch crack salad is the ultimate crowd-pleasing side dish. Crisp cucumbers are tossed with creamy ranch dressing, shredded cheese, and crunchy bacon bits for a refreshing yet indulgent flavor combo. Perfect for summer picnics, potlucks, or as a quick and easy side for family dinners!
Equipment
- Cutting board & knife
- Mixing bowls
- Colander (for draining cucumbers)
- Serving bowl
Ingredients
- 4 medium cucumbers, sliced evenly
- ½ tsp salt (for draining cucumbers)
- ½ cup ranch dressing (store-bought or homemade)
- ½ cup shredded cheddar cheese
- ¼ cup crispy bacon bits (optional)
- ½ cup croutons (optional)
- Fresh herbs (dill or parsley) for garnish
- Black pepper to taste
Instructions
- Prep cucumbers: Slice cucumbers evenly. Sprinkle with salt and let drain in a colander for 10–15 minutes. Pat dry.
- Mix base: Place cucumbers in a large bowl. Add ranch dressing gradually, tossing to coat.
- Add toppings: Fold in shredded cheese, bacon bits, and croutons. Adjust seasoning with black pepper.
- Chill: Cover and refrigerate for 30 minutes to let flavors meld.
- Serve: Garnish with fresh herbs and an extra drizzle of ranch.
- Expert tip: Chill before serving for maximum crunch and flavor.
Notes
- Protein boost: Add grilled chicken, chickpeas, or boiled eggs.
- Cheese lovers: Swap cheddar for feta or parmesan.
- Health-conscious tweak: Use Greek yogurt ranch or low-fat dressing.
- Storage: Best eaten within 24 hours; cucumbers soften over time.
- Pro tip: Always drain cucumbers to avoid soggy salad.