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A creamy cucumber ranch salad with thinly sliced cucumbers, red onion, crispy bacon, shredded cheddar cheese, and fresh herbs, served chilled in a bowl.

Cucumber Bacon Ranch Salad

Cool and creamy Cucumber Bacon Ranch Salad with thinly sliced cucumbers, sharp cheddar, crispy bacon, and a simple sour cream–mayo ranch dressing. No-cook, make-ahead friendly, and always the first empty bowl at the barbecue.
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Prep Time 15 minutes
9 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large cucumbers thinly sliced
  • ½ small red onion thinly sliced or diced
  • 1 cup shredded sharp cheddar cheese
  • 6 strips bacon cooked crispy and crumbled
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 packet ranch seasoning mix or about 2 tablespoons
  • 2 tablespoons fresh dill chopped
  • 2 tablespoons fresh parsley or chives chopped
  • Salt and pepper to taste

Equipment

  • Large mixing bowl

Method
 

  1. Thinly slice cucumbers and pat dry if watery. Place in a large bowl with the red onion.
  2. Whisk sour cream, mayonnaise, and ranch seasoning until smooth.
  3. Pour dressing over cucumbers and onion; toss to coat.
  4. Fold in most of the cheddar, bacon, dill, and parsley/chives, reserving some for topping.
  5. Cover and refrigerate at least 30 minutes.
  6. Top with remaining cheese, bacon, and herbs just before serving. Serve cold.

Notes

Pat cucumbers dry for best texture. Reserve toppings for a fresh look. Best within a few hours for maximum crunch. Excellent potluck and barbecue side. Highly addictive.