Creamy Cucumber Salad with Bacon and Cheese
A refreshing and comforting salad featuring crispy cucumbers, smoky bacon, and tangy cheese, perfect for gatherings and meals.
Ingredients
Salad Ingredients
- 3 medium English cucumbers, thinly sliced For delicate crunch.
- 6-8 slices thick-cut bacon, cooked until crispy and chopped
- 1 cup cherry tomatoes, halved (optional) For color and sweetness.
- 1/2 cup red onion, thinly sliced Soaked in cold water for 10 minutes to mellow the bite.
- 3/4 cup sour cream Base of the creamy dressing; use Greek yogurt for lighter option.
- 2 tablespoons mayonnaise Adds silkiness; use light mayo to cut calories.
- 1 tablespoon apple cider vinegar Brightens the dressing.
- 1 teaspoon Dijon mustard Optional, for a subtle tang.
- 1/2 cup shredded sharp cheddar or crumbled feta Cheddar for indulgent flavor or feta for a briny lift.
- 1 tablespoon fresh dill, chopped Fragrant and summery.
- Salt and black pepper to taste
Instructions
Preparation
- In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate to drain, then chop into bite-sized pieces.
- Slice the cucumbers thinly, halve the cherry tomatoes, and thinly slice the red onion. Rinse and drain the onion to soften its bite.
Dressing
- In a bowl, whisk together sour cream, mayonnaise, apple cider vinegar, Dijon mustard, chopped dill, salt, and pepper until smooth and slightly tangy.
Assembly
- In a large bowl, fold cucumbers, tomatoes, and onion into the dressing until everything is coated.
- Sprinkle in the chopped bacon and shredded cheese, tossing gently.
Chill and Serve
- Let the salad rest in the refrigerator for 10-15 minutes to meld flavors, though it's delicious right away.
- Give it a final toss, taste for seasoning, and serve chilled or at cool room temperature.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. If keeping longer, toss dressing and bacon separately and combine just before serving.