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Loaded Creamy Cucumber Salad with Bacon and Cheese Crisps

A refreshing and addictive creamy cucumber salad packed with crispy bacon, sweet cherry tomatoes, fresh dill, and crunchy cheese crisps. The ultimate summer side dish.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 2 large English cucumbers thinly sliced
  • 1 pint cherry tomatoes halved
  • 1 tsp kosher salt for sweating cucumbers
Creamy Dressing
  • 0.5 cup sour cream full-fat
  • 0.25 cup mayonnaise
  • 1 tbsp lemon juice fresh
  • 2 tbsp fresh dill chopped
  • 1 tbsp ranch seasoning mix dry powder
  • 0.5 tsp garlic powder
Toppings
  • 8 strips bacon cooked crispy and chopped
  • 0.5 cup cheese crisps crushed (e.g., Whisps)

Equipment

  • Colander
  • Mixing bowls
  • Skillet for bacon
  • Chef's knife and cutting board

Method
 

  1. Toss sliced cucumbers with kosher salt in a colander. Let sit for 20 minutes to drain excess liquid.
  2. Meanwhile, cook bacon until very crispy. Drain on paper towels and chop when cool.
  3. In a bowl, whisk together sour cream, mayo, lemon juice, chopped dill, ranch seasoning, garlic powder, and black pepper to make the dressing.
  4. Rinse the cucumbers thoroughly and pat them very dry with paper towels.
  5. Combine dried cucumbers and halved tomatoes in a large bowl. Toss with the dressing to coat.
  6. Just before serving, mix in most of the bacon and cheese crisps, reserving the rest to garnish the top along with extra fresh dill.

Notes

Serve immediately for the best crunch. If making ahead, store components separately and assemble just before serving. Red onion can be added for extra bite.