Ingredients
Equipment
Method
- In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, finely diced red onion, and thinly sliced celery. Ensure the cucumbers are well-drained after peeling and seeding to avoid a watery salad.3 large cucumbers, 1 cup cherry tomatoes, ½ cup red onion, ½ cup celery
- In a skillet over medium heat, cook the bacon slices until they are crispy. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease. Once cooled, crumble the bacon into small pieces.4 slices bacon
- In a separate medium bowl, whisk together the mayonnaise, sour cream, chopped fresh dill, chopped fresh parsley, garlic powder, and onion powder. Stir until the dressing is smooth and well-combined.¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons fresh dill, 1 tablespoon fresh parsley, 1 teaspoon garlic powder, ½ teaspoon onion powder
- Pour the prepared ranch dressing over the vegetable mixture in the large bowl. Gently toss everything together, ensuring all the vegetables are evenly coated with the dressing.¾ cup mayonnaise, ¼ cup sour cream, 2 tablespoons fresh dill, 1 tablespoon fresh parsley, 1 teaspoon garlic powder, ½ teaspoon onion powder, 3 large cucumbers, 1 cup cherry tomatoes, ½ cup red onion, ½ cup celery
- Sprinkle the shredded cheddar cheese, crumbled feta cheese, and the crumbled crispy bacon over the salad. Gently fold these additions into the salad until they are distributed throughout.½ cup shredded cheddar cheese, ½ cup crumbled feta cheese, 4 slices bacon
- Season the Cucumber Ranch Crack Salad generously with salt and freshly ground black pepper to your taste. For the best flavor, cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together before serving. This chilling period is crucial for the "crack" factor to truly develop.salt, freshly ground black pepper
Notes
This salad is best served chilled and is not intended for reheating. Properly stored, it will stay fresh in the refrigerator for 3 to 4 days.
