Cucumber Ranch Crack Salad
This refreshing salad combines crisp cucumbers, sweet cherry tomatoes, and creamy ranch dressing, perfect for summer gatherings.
Ingrédients
Fresh Vegetables
- 4 cups cucumbers, sliced Choose fresh cucumbers for the best texture.
- 1 cup cherry tomatoes, halved Use ripe cherry tomatoes for sweetness.
- 1/2 cup red onion, thinly sliced Adjust quantity based on preference.
Dressing and Seasoning
- 1/2 cup ranch dressing Feel free to use a lower-fat or vegan version.
- 1/4 cup fresh dill, chopped Can substitute with parsley or basil.
- to taste Salt and pepper Enhances flavor, adjust to personal preference.
Instructions
Preparation
- Wash all vegetables thoroughly to remove any pesticides or dirt.
- Slice the cucumbers, halve the cherry tomatoes, and thinly slice the red onion.
Mixing Salad
- In a large mixing bowl, combine the sliced cucumbers, halved cherry tomatoes, and thinly sliced red onion.
- Toss the vegetables until evenly distributed.
Adding Dressing
- Drizzle the ranch dressing over the vegetable mixture.
- Mix everything until the vegetables are well coated.
Finishing Touches
- Stir in the fresh dill and season with salt and pepper to taste.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Avoid adding dressing until ready to serve if storing.