Craving a light, flavorful salad that’s ready in minutes? This Cucumber Bacon Salad with creamy ranch dressing and salty feta is the perfect quick lunch or side dish. The crisp cucumbers, savory bacon, and tangy cheese create a delightful flavor explosion you won’t be able to resist!
How to make:
Cook the Crispy Bacon
To get the turkey bacon crisp, lay the 4 slices in a cold skillet. Cook over medium heat for about 5–7 minutes, flipping until they are golden-brown and fully crisp. Drain on a paper towel, then crumble or chop. Keep the crumbles in a small bowl until ready to usethis keeps them crisp!
Whip Up the Ranch Dressing
In a small bowl, whisk together ½ cup sour cream and ¼ cup mayonnaise. Mix in 1 packet (or 2 tablespoons) of ranch seasoning, and ½ teaspoon garlic powder (if using) until the dressing is smooth. Season very lightly with salt and fresh black pepper, remembering that the bacon and cheese will add more saltiness later.
Prep the Veggies and Cheese
Just toss the main stuff into a big bowl: your 2 large cucumbers (diced into those 1/2 inch chunks), the cup of shredded cheddar, and the 1/4 cup of chopped green onions.
One quick tip: if those cucumbers are a little wet, pat them really dry with some paper towels. This keeps the whole salad from getting watery and makes sure the dressing actually sticks to the food!
Final Assembly and Mixing
In the large salad bowl, incorporate the crumbled turkey bacon with the prepared cucumbers, cheddar cheese, and green onions. Next, pour the prepared ranch dressing over the ingredients. We recommend starting with approximately three-quarters of the dressing and reserving the remainder. This practice prevents the salad from becoming overdressed, allowing you to gradually adjust the moisture and creaminess to achieve the perfect texture and flavor balance.
Before You Bake — Read These FAQs!
Can I make this cucumber bacon salad ahead of time?
Yes, but it’s best to keep the ingredients separate until you’re ready to serve. Store the chopped cucumbers, cooked bacon, and ranch dressing in different containers in the fridge. When it’s time to eat, just toss everything together—this keeps the cucumbers crisp and the bacon nice and crunchy.
What kind of bacon tastes best in this salad?
You can’t go wrong with crispy pork bacon for that smoky flavor, but turkey bacon works great if you want something lighter. I’ve even tried it with plant-based bacon, and it still turns out delicious!
Can I use store-bought ranch dressing instead of making it from scratch?
Definitely! A good-quality bottled ranch will work just fine for this cucumber salad. If you want to give it a flavor boost, stir in a pinch of garlic powder or a squeeze of lemon juice to make it taste fresher.
How long will this cucumber ranch salad stay fresh?
Once mixed, it’s best eaten the same day. The cucumbers tend to release water after sitting for too long, which can make the salad a bit soggy. If you have leftovers, store them in an airtight container and enjoy within 24 hours.
What goes well with this cucumber bacon ranch salad?
It’s super versatile! You can serve it as a side with grilled chicken, burgers, or steak—or just enjoy it on its own for a quick lunch. It’s a great option for BBQs, picnics, or any easy summer meal.
Notes & Tips:
For a vegetarian option, omit the bacon or substitute with plant-based bacon crumbles.
If you don’t have red onion, you can use thinly sliced green onions or shallots.
Try different types of cheese! Goat cheese, cheddar, or even a sprinkle of parmesan would be delicious.
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the dressing.
Make it ahead: Prepare the salad components separately and combine them just before serving to prevent the cucumbers from getting soggy.
Prep the cucumbers: Wash and thinly slice the cucumbers. Pat them dry with paper towels to reduce excess moisture. Calories: Approximately 250 kcal per serving (estimated)
Protein: 10g (estimated)
Carbs: 8g (estimated)
Fat: 20g (estimated)
Ingredients
Instructions
Combine ingredients: In a large mixing bowl, add cucumbers, red onion (if using), crumbled bacon, and cheese.
Add dressing: Pour ranch dressing over the salad and toss gently to coat everything evenly.
Season and garnish: Add salt and pepper to taste, then sprinkle with chopped herbs if desired.
Chill and serve: Refrigerate for 15–30 minutes before serving to let the flavors blend. Serve chilled.Nutrition