Ingredients
- Cucumber, diced: 2 medium
- Turkey bacon, cooked and crumbled: 6 slices
- Ranch dressing: 1/2 cup
- Red onion, finely chopped: 1/4 cup
- Fresh dill, chopped: 2 tablespoons
- Cherry tomatoes, halved: 1 cup
- Greek yogurt: 2 tablespoons (optional, for creaminess)
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Cook the turkey bacon according to package directions until crispy. Let cool slightly, then crumble into small pieces.
- Step 2: Wash and dice the cucumbers. Halve the cherry tomatoes. Finely chop the red onion and fresh dill.
- Step 3: In a large bowl, combine the diced cucumbers, halved cherry tomatoes, chopped red onion, and crumbled turkey bacon.
- Step 4: Add the ranch dressing to the bowl. If desired, stir in the Greek yogurt for a creamier texture.
- Step 5: Gently toss all ingredients together until the salad is well coated with the dressing.
- Step 6: Season with black pepper to taste. Garnish with additional fresh dill, if desired. Serve immediately or chill for later.
Notes
- To prevent a soggy salad, drain the diced cucumbers in a colander for about 15 minutes before mixing.
- This salad is best served cold; avoid reheating, as the cucumbers and dressing will wilt.
- For a satisfying light lunch, serve the cucumber ranch salad with a side of whole-wheat crackers or pita bread.
- Taste and adjust the ranch dressing amount to your liking, as some brands can be quite salty.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American