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Creamy Cucumber Salad with Bacon

Crisp English cucumbers tossed in a rich, creamy dill dressing and topped with savory crumbled bacon and toasted crumbs. A refreshing summer side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
salting time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers sliced thinly
  • 1 tsp salt for sweating cucumbers
Dressing
  • 0.5 cup sour cream or Greek yogurt
  • 0.25 cup mayonnaise
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh dill chopped
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper freshly ground
Toppings
  • 6 strips bacon cooked crispy and crumbled
  • 2 tbsp toasted breadcrumbs or parmesan cheese (optional)

Equipment

  • Mandoline or Knife
  • Colander
  • Mixing Bowl
  • Frying pan

Method
 

  1. Slice cucumbers into thin rounds. Place in a colander, sprinkle with 1 tsp salt, and toss. Let sit for 20-30 minutes to drain excess water.
  2. While cucumbers rest, cook bacon in a skillet until crispy. Drain on paper towels and crumble.
  3. In a small bowl, whisk together sour cream, mayonnaise, vinegar, dill, garlic powder, and pepper.
  4. Rinse cucumbers quickly with cold water and pat them very dry with paper towels.
  5. Place dry cucumbers in a large bowl. Pour dressing over them and toss to coat.
  6. Transfer to a serving dish and top with crumbled bacon and toasted crumbs/cheese. Serve immediately or chill for 30 minutes.

Notes

To keep it Keto, omit the breadcrumbs and use crushed pork rinds or just stick to bacon and parmesan.