Ingredients
Salad Base
- 2 to 3 cups sliced cucumbers, cut into thin rounds or half‑moons
- 1/2 cup ranch dressing
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup crumbled crispy bacon (about 3 to 4 strips)
- 2 tablespoons chopped green onions
- 1 tablespoon fresh dill or 1/2 teaspoon dried dill
- Salt and black pepper, to taste
Ingredients and Why They Matter
Cucumbers (2–3 cups, sliced)
Cucumbers are the backbone of this salad, bringing the cold, juicy crunch that keeps every bite refreshing. Salting them first pulls out excess water so the ranch doesn’t get diluted and the salad doesn’t turn watery in the bowl.
Ranch dressing (1/2 cup)
Ranch is the creamy base that ties the whole salad together and gives that classic “crack” flavor profile. Using a ranch you already love is important because its taste carries through every bite; you can use bottled or homemade as long as it’s thick and well‑seasoned.
Sharp cheddar cheese (1/2 cup, shredded)
Sharp cheddar brings richness and a tangy, savory note that stands up to the cool cucumber and creamy ranch. Freshly shredded cheese melts better on the tongue and has more flavor than pre‑shredded blends coated with anti‑caking agents.
Crispy bacon (1/4 cup, about 3–4 strips)
Bacon adds smoky, salty crunch that makes the salad feel indulgent, almost like loaded potato skins but in salad form. Cooking the bacon until extra crisp and crumbling it finely ensures an even distribution instead of a few big chewy pieces.
Green onions (2 tablespoons, chopped)
Green onions add a mild onion bite and fresh color without overpowering the salad like raw white onion might. They cut through the richness of the ranch and bacon and help the salad taste bright instead of heavy.
Dill (1 tablespoon fresh, or 1/2 teaspoon dried)
Dill gives that cool, herby note that pairs perfectly with cucumber and ranch, almost like a deli‑style cucumber salad but creamier. Fresh dill tastes brighter and more aromatic, while dried dill is convenient and still adds plenty of flavor.
Salt and black pepper (to taste)
Salt enhances all the savory flavors, and black pepper adds gentle warmth. Because bacon and ranch both contain salt, you always season at the end and adjust gradually so you don’t oversalt the salad.
Step‑by‑Step Instructions
I start by prepping the cucumbers because that quick salting step is what keeps the salad crisp. I slice the cucumbers into thin rounds or half‑moons, depending on whether I want them to look pretty or be easier to eat with a fork. Then I lightly sprinkle them with salt and let them sit in a colander for 10–15 minutes; you’ll see beads of water forming as the salt draws out moisture.
After the cucumbers have rested, I spread them on a clean kitchen towel or paper towels and pat them very dry. This step matters more than it seems: the drier the cucumbers, the thicker and creamier the dressing stays once everything is mixed, and the salad holds its crunch longer.
While the cucumbers drain, I cook the bacon (if I’m not using leftover bacon) until it’s deeply crisp, then let it cool and crumble it into small pieces. In a large mixing bowl, I combine the ranch dressing, shredded sharp cheddar, crumbled bacon, chopped green onions, and dill. I stir until the cheese, bacon, and herbs are evenly distributed through the ranch so each scoop of dressing is loaded with flavor.
Next, I add the prepared cucumber slices to the bowl. Using a spatula or big spoon, I gently fold the cucumbers into the ranch mixture, trying not to break or mash them. I keep folding until every cucumber slice is coated in creamy dressing and you see bacon, cheddar, and green onion clinging to the pieces instead of pooling at the bottom of the bowl.
Once everything is combined, I taste the salad. This is where I adjust the salt and add a few cracks of black pepper if needed. Because the ranch and bacon are already salty, sometimes I only need pepper and maybe a tiny extra pinch of salt. I stir again after seasoning so nothing sits in one spot.
Finally, I cover the bowl and refrigerate the salad for 15–30 minutes. Chilling lets the flavors meld and also helps the cucumbers firm back up slightly after being handled. When I’m ready to serve, I give it a gentle stir, transfer it to a serving dish, and top it with a little extra bacon and a sprinkle of fresh dill or green onions for a fresh, “finished” look.