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Cucumber Ranch Crack Salad

A vibrant medley of crisp cucumbers, juicy tomatoes, and zesty ranch dressing that’s perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large large cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, diced
  • 1 cup ranch dressing (ensure it’s halal-friendly)
  • 1 cup shredded cheddar cheese
  • 1/2 cup crispy halal chicken bits or veggie bacon bits for a delicious non-pork alternative
  • Salt and pepper to taste
  • Fresh herbs (optional, for garnish)

Method
 

Preparation
  1. Wash your cucumbers and cherry tomatoes thoroughly. Dice the cucumbers into bite-sized pieces and halve the cherry tomatoes. Chop the red onion finely.
  2. In a large mixing bowl, combine the diced cucumbers, halved cherry tomatoes, and diced red onion.
  3. Pour in the ranch dressing and mix well until all the veggies are nicely coated.
  4. Add in the shredded cheddar cheese to the bowl and mix again.
  5. If using crispy halal chicken or veggie bacon bits, sprinkle them on top and give it one last gentle toss.
  6. Finally, sprinkle salt and pepper to taste and garnish with fresh herbs.

Notes

For extra crunch, add diced bell peppers or croutons. Prepare the salad right before serving to keep it fresh. Store leftovers without dressing to maintain crunch.