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A fresh, flavorful salad featuring crisp cucumbers, creamy homemade ranch dressing, smoky crispy beef bacon, sharp cheddar cheese, and fresh herbs. Perfect as a side or light meal, serving 6-8 people.

  • Total Time: 35 Minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 3–4 medium English cucumbers or 8-10 Persian cucumbers (2–2.5 lbs)
  • 1/2 small red onion, thinly sliced
  • 1 pint (2 cups) cherry or grape tomatoes, halved
  • 8 slices thick-cut beef bacon, cooked crispy and crumbled
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh chives, chopped
  • 1 cup full-fat mayonnaise
  • 1/2 cup sour cream or plain full-fat Greek yogurt
  • 1/4 cup buttermilk (or milk with 1/2 tsp lemon juice or vinegar, let sit 5 minutes)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon dried chives (optional)
  • 1/4 teaspoon salt, or to taste
  • 1/8 teaspoon freshly ground black pepper, or to taste
  • Pinch of sugar (optional)

Instructions

  1. Peel cucumbers partially or fully according to preference, then slice into 1/4-inch rounds. Sprinkle about 1/2 teaspoon salt over cucumber slices and let sit for 15-20 minutes to draw out moisture, then gently blot dry.
  2. Thinly slice the red onion. Optionally soak in ice water 10-15 minutes to mellow flavor, then drain and pat dry.
  3. Halve the cherry or grape tomatoes.
  4. In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, and fresh lemon juice until smooth.
  5. Add garlic powder, onion powder, dried dill weed, dried parsley flakes, optional dried chives, salt, black pepper, and a pinch of sugar if desired. Whisk until fully combined.
  6. Cover the dressing and refrigerate for at least 30 to 60 minutes to allow flavors to meld.
  7. Cook the beef bacon until crispy either by baking at 400°F (200°C) for 15-20 minutes or pan-frying on medium heat. Drain on paper towels, cool, and crumble into bite-sized pieces.
  8. Shred the sharp cheddar cheese and finely chop fresh dill and chives.
  9. In a large bowl, combine the prepared cucumbers, sliced red onion, and halved tomatoes.
  10. Add the crumbled crispy bacon and shredded cheddar cheese to the bowl with the veggies.
  11. Whisk the chilled ranch dressing again, then pour about two-thirds over the salad. Toss gently to evenly coat all ingredients without bruising them.
  12. Fold in the fresh chopped dill and chives into the salad.
  13. Chill the assembled salad in the refrigerator for at least 15-30 minutes before serving to allow flavors to blend and maintain crispness.

Notes

Estimates of nutrition facts are provided but should not replace professional medical advice., Ensure to check ingredient labels for allergens and consult a healthcare provider if needed., To keep the salad crisp longer, store dressing separately and only dress right before serving., Leftover salad can be stored in an airtight container in the refrigerator for 2-3 days; the cucumbers and tomatoes may soften and release liquid., Make-ahead tips: Prepare bacon, chop veggies, and mix dressing up to a day ahead for quick assembly., Variations include adding grilled chicken, shrimp, or hard-boiled eggs for protein; swapping cheeses; adding extra vegetables or herbs; and making a vegan/dairy-free version with suitable substitutes.

  • Author: Laura
  • Prep Time: 30 Minutes
  • Cook Time: 20 Minutes
  • Category: Salad

Nutrition

  • Serving Size: Approximately 1 serving
  • Calories: Approximately 350-400 calories per serving (estimate)
  • Fat: Approximately 30-35 grams per serving (estimate)
  • Carbohydrates: Approximately 10-15 grams per serving (estimate)
  • Protein: Approximately 15-20 grams per serving (estimate)