Ingredients
Equipment
Method
Preparation Steps
- Wash and dice the English cucumbers into bite-sized pieces. Slice the cherry tomatoes in half and combine them in a large mixing bowl.
- Cook the thick-cut bacon in a skillet over medium heat until golden and crispy, about 8–10 minutes, then crumble into pieces.
- In a separate bowl, combine the cooked bacon, bacon drippings (if using), and Ranch dressing. Stir until well blended.
- Pour the dressing over the cucumber and tomato mixture, gently fold to combine without mashing the vegetables.
- Adjust seasoning with salt and pepper, cover with plastic wrap, and chill in the refrigerator for at least 1 hour.
- Give the salad a gentle stir before serving. Enjoy it chilled as a delightful side dish.
Nutrition
Notes
Use thick-cut bacon for best flavor and texture. Always taste before serving to ensure seasoning is balanced. Letting the salad chill for at least an hour improves flavor.