This cucumber ranch crack salad is crisp, creamy, and full of fresh flavor. I love how the cool cucumbers pair with tangy ranch and sharp cheddar for a refreshing yet comforting dish. It’s a quick salad that I can throw together anytime I want something easy and satisfying.
Why You’ll Love This Recipe
I like that this salad comes together in minutes and uses ingredients I usually have on hand. It’s great as a side dish for grilled meats or as a light lunch on its own. The creamy dressing perfectly coats the crunchy cucumbers, and the cheese adds a nice richness that balances everything out.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2–3 cups sliced cucumbers
1/2 cup ranch dressing
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
Salt and black pepper to taste
Directions
I start by washing the cucumbers and slicing them into thin rounds. Then I chop the green onions and grate the cheddar cheese if it’s not pre-shredded. In a large mixing bowl, I combine the cucumbers, cheddar, and green onions. I pour in the ranch dressing and sprinkle in garlic powder, dill, salt, and pepper. I gently toss everything until the cucumbers are evenly coated. For the best flavor, I chill the salad in the refrigerator for about 10–15 minutes before serving.
Servings and timing
This recipe serves 4 people and takes about 10 minutes to prepare.
Variations
When I want to change things up, I sometimes add diced tomatoes for extra freshness or chopped celery for more crunch. I’ve also replaced cheddar with mozzarella or feta for a different flavor. For extra zest, a squeeze of lemon juice works beautifully.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 24 hours. The cucumbers can release water over time, so I give the salad a quick stir before serving again. I don’t recommend freezing this salad, as the cucumbers lose their crisp texture once thawed.
FAQs
Can I make this salad ahead of time?
Yes, I usually prepare all the ingredients and keep them separate. I mix everything together with the dressing just before serving to keep the cucumbers crisp.
Do I need to peel the cucumbers?
I don’t peel them because I like the crunch and color the skin adds, but peeling them is fine if I want a softer texture.
What type of cucumbers work best?
I prefer English or Persian cucumbers because they’re seedless and have thin skin, making them perfect for this salad.
Can I use homemade ranch dressing?
Yes, homemade ranch works great and adds a fresher flavor, but store-bought dressing is just as convenient and tasty.
How can I make this salad lighter?
I use light ranch dressing or Greek yogurt ranch to cut down on calories while keeping the same creamy flavor.
Conclusion
I love how simple yet flavorful this cucumber ranch crack salad is. It’s creamy, crunchy, and refreshing—perfect for summer days or quick meals. Every bite is satisfying and full of fresh, cool flavor that always leaves me wanting more.
This Cucumber Ranch Crack Salad is crisp, creamy, and full of fresh flavor — cool cucumber rounds tossed in tangy ranch dressing with sharp cheddar and green onions for a quick, satisfying side dish.
Total Time:10 minutes
Yield:4 servings
Ingredients
2–3 cups sliced cucumbers
1/2 cup ranch dressing
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
Salt and black pepper, to taste
Instructions
Wash the cucumbers and slice into thin rounds.
Chop the green onions and shred the cheddar cheese if needed.
In a large mixing bowl, combine the sliced cucumbers, shredded cheddar, and chopped green onions.
Pour in the ranch dressing and sprinkle garlic powder, dried dill, salt, and black pepper.
Gently toss everything until the cucumbers are evenly coated.
Chill the salad in the refrigerator for about 10–15 minutes for best flavor, then serve.
Notes
For extra crunch or color, add diced tomatoes or chopped celery.
Swap in mozzarella or feta cheese instead of cheddar for a different flavor profile.
Lighten it up by using a Greek‑yogurt‑based ranch dressing.
Use English or Persian cucumbers for fewer seeds and thinner skin if preferred.
