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Ingredients for Cucumber Ranch Crack Salad

Cucumber Ranch Crack Salad

Thinly sliced cucumbers tossed in a ranch-style mayonnaise and sour cream dressing with crispy bacon, shredded sharp cheddar and fresh dill. A cool, creamy and crunchy side for potlucks, barbecues or weeknight dinners.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium cucumbers (English or garden) trimmed and thinly sliced
  • 1 cup mayonnaise
  • 1/2 cup sour cream
  • 2 tablespoons buttermilk or milk optional to thin dressing
  • 1 tablespoon lemon juice (fresh)
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dill (dried or fresh) 1 tbsp fresh if using fresh, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste salt
  • to taste black pepper freshly ground recommended
  • 6 slices bacon cooked crisp and crumbled
  • 1 cup shredded sharp cheddar (orange) packed
  • 1/4 medium red onion very finely diced
  • 2 tablespoons fresh dill chopped, for garnish
  • 1 teaspoon white vinegar optional, for brighter acid
  • 2 teaspoons sugar optional, to balance acid
  • as_needed ice water optional, for crisping cucumber slices

Equipment

  • mandoline or sharp chef’s knife
  • Cutting Board
  • Mixing bowls
  • Skillet
  • Whisk
  • measuring spoons
  • Paper towels

Method
 

  1. Prepare the cucumbers: Wash and dry the cucumbers, trim the ends, then slice them paper-thin using a mandoline or a very sharp knife. Aim for 1/16"–1/8" thickness so they stay pleasantly crisp in the dressing. If you prefer extra crispness, place the slices in a bowl of ice water for 10 minutes, then drain and pat dry with paper towels.
  2. Make the ranch-style dressing: In a medium bowl whisk together the mayonnaise, sour cream, lemon juice and Dijon mustard. Add the dill, garlic powder and onion powder, then whisk until smooth. If the dressing is too thick, whisk in 2 tablespoons of buttermilk or milk to reach a pourable but clingy consistency. Taste and season with salt and black pepper; if you prefer a brighter dressing add white vinegar and a teaspoon of sugar to balance.
  3. Cook the bacon: In a skillet over medium heat, cook the bacon slices until crisp, about 6–9 minutes depending on thickness, turning occasionally so they brown evenly. Transfer cooked bacon to a paper towel-lined plate and let cool slightly, then crumble or roughly chop into bite-sized pieces. Reserve a teaspoon of bacon fat if you like to add a hint of smoky flavor to the dressing; otherwise discard.
  4. Assemble the salad: In a large mixing bowl combine the drained cucumber slices and very finely diced red onion. Pour the ranch-style dressing over the vegetables and toss gently so every slice is coated but not mashed.
  5. Fold in cheese and bacon: Add the shredded sharp cheddar and crumbled bacon to the dressed cucumbers and gently fold until evenly distributed. Taste and adjust seasoning with more salt or black pepper if needed.
  6. Chill briefly for best flavor: For the flavors to meld and the salad to firm slightly, refrigerate the salad for at least 20–30 minutes before serving. If you’re serving immediately, let it sit 5–10 minutes at room temperature for the dressing to settle. Garnish with additional chopped fresh dill before serving.
  7. Optional finishing: If the salad has released too much liquid after chilling, gently drain off excess liquid and toss with a small extra spoonful of mayonnaise (about 1 tablespoon) to rebind the dressing and keep cucumbers coated. Adjust seasoning if necessary.

Notes

This salad is best eaten within 3 days when stored in the refrigerator. Drain any excess liquid before serving leftover portions and refresh the dressing if needed.
Adjust salt at the end because bacon and cheddar add significant saltiness.