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Cucumber Ranch Crack Salad

An addictive and easy side dish featuring crisp cucumbers and tomatoes tossed in a creamy ranch dressing and topped with crunchy chips, bacon, and cheese.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 Servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers thinly sliced
  • 1 pint grape tomatoes halved
  • 0.25 cup red onion thinly sliced (optional)
Ranch Dressing
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream or Greek yogurt
  • 1 tsp dried dill
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 pinch salt and pepper to taste
Crack Toppings
  • 1 cup cheddar cheese shredded
  • 6 slices bacon cooked crispy and crumbled
  • 1 cup tortilla chips or crackers crushed
  • 2 tbsp fresh dill or parsley chopped, for garnish

Equipment

  • Large serving bowl
  • Chef's knife
  • Cutting board
  • Whisk

Method
 

  1. In a small bowl, whisk together all the ranch dressing ingredients (mayo, sour cream, spices) until smooth. Refrigerate until ready to use.
  2. Cook the bacon until crispy. Drain on paper towels, let cool, and crumble.
  3. In a large serving bowl, combine the sliced cucumbers, halved tomatoes, and red onion (if using).
  4. Pour the ranch dressing over the vegetables and toss gently to coat evenly.
  5. Just before serving, add the shredded cheddar cheese, crumbled bacon, and crushed chips/crackers.
  6. Toss gently one more time, garnish with fresh herbs, and serve immediately.

Notes

Add toppings just before serving to keep them crunchy. Use English cucumbers to avoid excess water.