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Cucumber Ranch Crack Salad

An addictive, crunchy, and creamy salad featuring fresh cucumbers, tomatoes, cheddar cheese, and corn chips tossed in ranch dressing. The ultimate potluck side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups
Course: Appetizer, Salad, Side Dish
Cuisine: American, Summer
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers sliced into half-moons
  • 1 pint cherry tomatoes halved
  • 0.5 cup red onion finely diced
  • 1 cup cheddar cheese shredded
Dressing & Crunch
  • 1 cup ranch dressing bottled or homemade
  • 2 cups corn chips Fritos Scoops or original
  • 2 tbsp fresh dill chopped (optional)
  • 1 pinch black pepper freshly cracked

Equipment

  • Large Mixing Bowl
  • Chef's Knife
  • Cutting Board
  • Salad Tongs

Method
 

  1. Wash and dry all produce thoroughly.
  2. Slice the English cucumbers into 1/4 inch half-moons and halve the cherry tomatoes.
  3. In a large bowl, combine cucumbers, tomatoes, diced red onion, and shredded cheddar cheese.
  4. Pour the ranch dressing over the vegetable mixture and toss gently until well coated.
  5. Refrigerate for 15-30 minutes if desired to let flavors meld (optional).
  6. Just before serving, add the corn chips and toss quickly to coat.
  7. Serve immediately to maintain the crunch of the chips.

Notes

Add the chips at the very last second to prevent sogginess. For a protein boost, add chopped cooked bacon.