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Cucumber Ranch Crack Salad

A refreshing and easy-to-make salad combining crunchy cucumbers, juicy tomatoes, and a creamy ranch dressing, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cucumber, sliced Choose firm, unblemished cucumbers for the best crunch.
  • ½ cup red onion, diced Sweet onions work nicely if you prefer milder flavors.
  • 1 cup cherry tomatoes, halved They help with that juicy texture.
  • ¼ cup fresh dill, chopped Adds a refreshing herbal note; feel free to substitute with parsley if necessary.
  • ⅓ cup green onions, sliced The green tops offer just the right amount of zing.
  • ½ cup shredded cheddar cheese Sharp cheddar enhances the flavor, but use mild if preferred.
  • ⅓ cup bacon bits Store-bought are fine, but homemade is preferred.
Dressing Ingredients
  • 1 packet ranch seasoning mix Recommended: Hidden Valley, or homemade if you prefer.
  • ½ cup mayonnaise Real mayo gives the best creaminess.
  • ½ cup sour cream Adds a tangy depth; Greek yogurt can be an alternative.
  • 1 tablespoon lemon juice Fresh lemon juice elevates flavors significantly.

Method
 

Preparation
  1. In a large bowl, combine the sliced cucumbers, diced red onion, halved cherry tomatoes, chopped fresh dill, sliced green onions, shredded cheddar cheese, and bacon bits.
  2. In another bowl, whisk together the ranch seasoning mix, mayonnaise, sour cream, and lemon juice until smooth.
  3. Pour the dressing over the salad ingredients and toss gently to coat evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
  5. Just before serving, give the salad a final toss.

Notes

Good for meal prep; it keeps well in the fridge for up to 3 days. Try to use fresh herbs for the best flavor.