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Refreshing Ranch Crack Salad

A creamy, crunchy, and addictive loaded vegetable salad featuring crisp cucumbers, juicy tomatoes, smoky bacon, and sharp cheddar cheese tossed in a rich ranch and fresh dill dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers sliced into half-moons
  • 1 pint cherry tomatoes halved
  • 0.5 medium red onion thinly sliced
Mix-ins & Dressing
  • 6-8 slices thick-cut bacon cooked crispy and crumbled
  • 1 cup sharp cheddar cheese freshly shredded
  • 2-3 tbsp fresh dill finely chopped
  • 0.75 cup ranch dressing high quality or homemade
  • 1 pinch black pepper freshly cracked to taste

Equipment

  • Large serving bowl
  • Skillet or Baking Sheet (for bacon)
  • Cutting board and knife

Method
 

  1. Cook the bacon until perfectly crispy. Drain on paper towels, let cool, and crumble into bite-sized pieces.
  2. Wash and prep the vegetables: slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.
  3. In a large serving bowl, combine the cucumbers, tomatoes, red onion, shredded cheddar cheese, and fresh dill.
  4. Pour the ranch dressing over the vegetable mixture and toss gently until everything is evenly coated.
  5. Just before serving, fold in the crispy bacon crumbles to ensure they stay crunchy. Top with fresh black pepper.
  6. Serve immediately, or store in the refrigerator for up to 1-2 days.

Notes

To prevent a watery salad, wait to add the dressing and the bacon until right before you are ready to serve.