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Cucumber Ranch Crack Salad: 7 Irresistible Ingredients

Cucumber Ranch Crack Salad
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An incredibly addictive salad featuring crisp cucumbers, juicy tomatoes, and a homemade creamy ranch dressing, elevated by a unique ‘crack’ crunch from sour cream and onion potato chips. Easy to prepare, refreshingly light, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (240ml) full-fat mayonnaise
  • 1/2 cup (120ml) sour cream or plain full-fat Greek yogurt
  • 1/2 cup (120ml) buttermilk (or milk + 1/2 tbsp lemon juice/vinegar)
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley flakes
  • 1/2 tsp dried dill weed
  • 1/4 tsp sea salt, or to taste
  • 1/4 tsp freshly ground black pepper, or to taste
  • Optional: 1/2 tsp Dijon mustard
  • Optional: A tiny squeeze of lemon juice or white vinegar
  • 3 large English cucumbers (about 2.5–3 lbs)
  • 2 pints (about 4 cups) cherry or grape tomatoes, halved
  • 1/2 medium red onion, very thinly sliced
  • 1 cup (about 4 oz) shredded sharp cheddar cheese or Colby-Jack blend
  • 1/2 cup fresh dill, roughly chopped
  • 1/4 cup fresh chives, roughly chopped
  • Optional: 1 cup cooked, crumbled beef bits
  • Optional: 1 ripe avocado, diced
  • 4–5 oz bag sour cream and onion potato chips, coarsely crushed

Instructions

  1. In a medium bowl, whisk together mayonnaise, sour cream/Greek yogurt, buttermilk, fresh dill, fresh chives, garlic powder, onion powder, dried parsley, dried dill weed, salt, pepper, and any optional Dijon/lemon juice until smooth. Taste and adjust seasoning. Cover and refrigerate for at least 30 minutes to meld flavors.
  2. Wash cucumbers. Peel in alternating stripes (optional), slice lengthwise, scoop out seeds, and dice into 1/2-3/4 inch cubes.
  3. Halve cherry/grape tomatoes. Thinly slice red onion (mellow in ice water for 10-15 mins if desired). Roughly chop fresh dill and chives. Shred cheese. Cook and crumble beef bacon (if using). Dice avocado just before assembly (if using).
  4. In a large mixing bowl, combine diced cucumbers, halved tomatoes, sliced red onion, shredded cheese, chopped fresh dill, and chopped fresh chives. Add optional beef bits and diced avocado if using.
  5. Pour about three-quarters of the chilled ranch dressing over the salad ingredients. Gently toss with two large spoons or clean hands until all ingredients are evenly coated.
  6. Just before serving, coarsely crush the sour cream and onion potato chips directly over the salad. Give one final, very gentle toss to incorporate the chips.
  7. Transfer to a serving bowl and serve immediately for peak crispness. Store any leftovers in an airtight container in the refrigerator for up to 1-2 days. For best results with leftovers, only dress the portion to be eaten and add fresh crushed chips at serving.

Notes

    Nutrition

    Find it online: https://keepityummy.com/cucumber-ranch-crack-salad/

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