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Close-up smartphone photo of Cucumber Ranch Salad showing thick dressing clinging to cucumber rounds and a heavy garnish of bacon and scallions. (Cucumber Ranch Salad)

Cucumber Ranch Salad with Crispy Bacon and Sharp Cheddar

This Cucumber Ranch Salad features crisp cucumber rounds coated in thick ranch dressing, topped with crunchy bacon, sharp cheddar, and fresh scallions. A viral-worthy 'crack' salad perfect for BBQs and quick lunches.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 2 large English Cucumbers approx. 600g, sliced into 1/4 inch rounds
  • 1 cup Thick Ranch Dressing 240ml, chilled
  • 1/2 cup Bacon Crumbles 60g, fried until very crispy
  • 1/2 cup Shredded Sharp Cheddar Cheese 55g, bright orange
  • 1/4 cup Green Onions thinly sliced scallion rings
  • 1 teaspoon Dried Dill for garnish
  • 1/2 teaspoon Coarse Cracked Black Pepper freshly ground

Equipment

  • 1 Chef's Knife For slicing cucumbers and scallions
  • 1 Large Skillet For frying bacon
  • 1 Shallow Serving Bowl For assembly

Method
 

Preparation
  1. Slice the English cucumbers into 1/4 inch (6mm) rounds. Pat them thoroughly dry with paper towels to ensure the ranch clings perfectly.
  2. Fry bacon in a skillet over medium heat until deeply browned and crispy. Drain on paper towels and crumble once cooled.
Assembly
  1. In a wide bowl, toss the dried cucumber rounds with 1 cup (240ml) of thick ranch dressing until every slice is glossy and coated.
  2. Scatter shredded cheddar, bacon bits, and sliced green onions over the top. Do not stir—let the toppings sit on the surface for maximum visual appeal.
  3. Dust the entire salad with dried dill and cracked black pepper. Serve immediately while cucumbers are at their peak crunch.

Notes

For best results, use English cucumbers to avoid tough seeds.
Always pat cucumbers dry to prevent the dressing from becoming watery.