This cucumber tomato salad with bacon and Ranch dressing is a bold twist on a summer classic.
Cool cucumbers, juicy tomatoes, crispy bacon, and creamy dressing come together for a dish that’s as satisfying as it is refreshing.
It’s the perfect side dish for picnics, BBQs, or easy weeknight meals.
Why You’ll Love This Cucumber Tomato Salad
Loaded with flavor – bacon, Ranch, and veggies are a killer combo
Quick and easy – ready in just 10 minutes
Low carb & gluten-free – great for keto-friendly meals
Make-ahead friendly – even better after chilling
Crowd-pleasing – perfect for potlucks and cookouts
What You’ll Need (Ingredient Highlights)
Thick-cut bacon – crispy and salty, adds smoky flavor
Bacon drippings – optional, for even more flavor
Ranch dressing – creamy and tangy, store-bought or homemade
Cherry tomatoes – sweet, juicy, and colorful
English cucumbers – crisp and seedless, perfect for salad
Pro Tips Before You Start
Cook bacon until crispy – for the best texture
Reserve a little bacon fat – adds smoky depth to the dressing
Use English cucumbers – they’re less watery and more crisp
Chill before serving – gives the flavors time to blend
Cut tomatoes in half – they soak up more dressing that way
How to Make Cucumber Tomato Salad
Prepare the ingredients
Cook 5 slices of thick-cut bacon until crisp, then chop.
Halve one pint of cherry tomatoes and dice 2 large English cucumbers.
Make the dressing
In a small bowl, stir together 1–2 tsp bacon drippings with 1 cup Ranch dressing and the chopped bacon until fully combined.
Assemble the salad
In a large bowl, add tomatoes and cucumbers.
Pour the bacon-Ranch mixture over the veggies.
Toss gently to coat evenly.
Season and chill
Taste and season with salt and pepper if needed.
Cover and refrigerate for at least 1 hour before serving.
What to Serve It With
Grilled chicken, steak, or burgers
BBQ ribs or pulled pork
Tacos or fajitas
Cornbread or biscuits
Iced tea or lemonade
Variations / Substitutions
Use turkey bacon for a lighter option
Add avocado chunks for extra creaminess
Sprinkle shredded cheddar for a loaded salad vibe
Swap Ranch for Caesar or blue cheese dressing
Include chopped red onion or bell pepper for extra crunch
Storage & Leftovers
Fridge: Store in an airtight container up to 3 days
Best chilled: Let sit 1 hour before serving for best flavor
Avoid freezing: The veggies lose texture
Re-toss before serving: To redistribute dressing
FAQs
Can I make this ahead of time?
Yes! It tastes even better after a few hours in the fridge.
Can I skip the bacon drippings?
Absolutely. They’re optional but add flavor.
What kind of cucumber is best?
English cucumbers are preferred because they’re crisp and seedless.
Can I use bottled Ranch?
Yes! Use your favorite brand or homemade Ranch.
How long does this salad last?
It’s best within 3 days, but store it well covered.
Can I add other veggies?
Definitely! Try bell peppers, red onion, or avocado.
Is it keto-friendly?
Yes, especially if you use a low-carb Ranch dressing.
Final Thoughts
This Cucumber Tomato Salad with Bacon & Ranch is everything you want in a side dish—fresh, crunchy, creamy, and downright craveable.
Whether it’s for a backyard BBQ or a quick weekday lunch, it’s sure to be a hit.
Full Recipe Card
Ingredients
5 slices thick-cut bacon, cooked and diced
1–2 tsp bacon drippings (optional)
1 cup Ranch dressing
1 pint cherry tomatoes, halved
2 large English cucumbers, diced
Instructions
Add diced cucumbers and halved tomatoes to a bowl.
Mix Ranch dressing, bacon, and drippings in a separate bowl.
Pour dressing mixture over veggies. Toss gently to coat.
Season with salt and pepper to taste. Cover and chill 1 hour.
