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Close-up of Cucumber Ranch Crack Salad featuring velvety ranch coating and crispy bacon garnishes. (Cucumber Ranch Crack Salad)

Cucumber Ranch Crack Salad

A viral-worthy Cucumber Ranch Crack Salad featuring crisp cucumber half-moons coated in a velvety ranch dressing, topped with smoky bacon, sharp cheddar cheese, and fresh scallions for the ultimate addictive summer side dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 2 large English Cucumbers Sliced into half-moons
  • 1 cup (240ml) Buttermilk Ranch Dressing High-quality, thick and velvety
  • 8 slices Bacon Cooked until crispy and chopped
  • 1 cup (113g) Sharp Cheddar Cheese Freshly shredded
  • 3 whole Green Scallions Finely chopped
  • 1 tsp Dried Dill Plus extra for garnish
  • 1/2 tsp Cracked Black Pepper To taste

Equipment

  • 1 Large Mixing Bowl Rustic style for presentation
  • 1 Skillet For crisping bacon

Method
 

Preparation
  1. In a skillet over medium heat, fry bacon until it reaches a deep golden brown and is very crispy. Drain on paper towels, let cool, and chop into fine bits.
  2. Wash the English cucumbers and slice them lengthwise. Cut each half into 1/4-inch thick half-moon shapes.
Assembly
  1. In a large rustic bowl, combine the sliced cucumbers with the thick ranch dressing and dried dill until every piece is coated in a velvety white sauce.
  2. Garnish the top heavily with the shredded orange cheddar cheese, crispy bacon bits, and chopped green scallions.
  3. Sprinkle additional dried dill and coarse cracked black pepper over the top. Serve immediately while chilled.

Notes

Sweat the cucumbers with a little salt for 10 mins and pat dry to prevent wateriness.
Always use freshly shredded cheese for the best creamy texture.