Description
A refreshing salad combining crunchy cucumbers, tangy ranch dressing, and crispy beef bacon, perfect for summer gatherings.
Ingredients
Scale
- 3–4 medium English cucumbers or 8-10 Persian cucumbers (2–2.5 lbs)
- 1/2 small red onion, thinly sliced
- 1 pint (2 cups) cherry or grape tomatoes, halved
- 8 slices thick-cut beef bacon, cooked crispy & crumbled
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 1 cup mayonnaise
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup buttermilk
- 1 tbsp fresh lemon juice
- Garlic powder, onion powder, dried dill weed, parsley flakes, salt, black pepper
- Pinch of sugar (optional)
Instructions
- Prepare the cucumbers by peeling partially or fully and slicing into ¼-inch rounds. Sprinkle with salt and let sit for 15-20 minutes.
- Whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, and lemon juice in a medium mixing bowl.
- Add garlic powder, onion powder, dried dill weed, optional dried chives, salt, and black pepper to the dressing. Add sugar if desired.
- Cook the beef bacon until crispy using your preferred method, then crumble into bite-sized pieces.
- Combine the cucumbers, red onion, grape tomatoes, beef bacon, and cheddar cheese in a large bowl.
- Drizzle two-thirds of the ranch dressing over the mixture and gently toss to combine.
- Fold in the freshly chopped dill and chives, then let chill in the refrigerator for 15-30 minutes before serving.
Notes
This salad is best served cold. Make-ahead tips: Prepare vegetables and bacon a day in advance, storing separately.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg
Keywords: cucumber salad, ranch dressing, summer salad, easy salad, side dish