Description
A refreshing and easy-to-make cucumber tomato salad featuring crisp English cucumbers, juicy grape tomatoes, creamy ranch dressing, shredded cheddar cheese, and savory bacon. Perfect as a quick side dish or a light snack, this salad combines fresh vegetables with rich flavors for a delightful summer treat.
Ingredients
Scale
Vegetables
- 16 oz grape or cherry tomatoes
- 2 English cucumbers
Dressing & Toppings
- ¾ cup prepared ranch dressing
- ¼ cup shredded cheddar cheese
- 6 slices cooked chopped bacon
Instructions
- Slice the cucumbers and tomatoes: Using a sharp knife, slice the English cucumbers into thin pieces and place them in a large mixing bowl. Cut the grape or cherry tomatoes in half and add them to the bowl.
- Add dressing and toppings: Pour the prepared ranch dressing over the sliced vegetables. Add the shredded cheddar cheese and crumbled cooked bacon. Toss everything gently to evenly coat all ingredients. Season with salt and freshly ground black pepper to taste.
- Chill before serving: Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least one hour to allow the flavors to meld. Before serving, optionally garnish with fresh parsley for added color and taste.
Notes
- For a vegetarian version, omit the bacon or substitute with a plant-based bacon alternative.
- The salad can be prepared a few hours ahead to enhance flavor but is best served fresh.
- Use full-fat ranch dressing for richer flavor or a light version to reduce calories.
- Adjust salt and pepper according to your taste preference.
- Garnish with fresh herbs like parsley or dill for extra freshness.
