Ingredients
Scale
- 2 large cucumbers, peeled, seeded, and diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely diced
- 1 cup crumbled bacon
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/4 cup ranch dressing
- 1/4 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the diced cucumbers, halved cherry tomatoes, and diced red onion.
- Step 2: Add the crumbled bacon and shredded cheddar cheese to the bowl.
- Step 3: In a separate small bowl, whisk together the mayonnaise, ranch dressing, and black pepper until smooth.
- Step 4: Pour the dressing over the cucumber mixture in the large bowl.
- Step 5: Gently toss all ingredients together until everything is evenly coated in the dressing.
- Step 6: Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days, but be aware the cucumbers will release moisture over time.
- This salad is best served cold, as the ingredients aren't suitable for reheating.
- Serve Cucumber Ranch Crack Salad as a refreshing side dish at your next BBQ, potluck, or picnic!
- For the best flavor, make the salad a few hours ahead of time, giving the ingredients a chance to marry together in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American