Cucumber Tomato Salad with Bacon
This refreshing cucumber tomato salad is the perfect low-carb summer side. With crispy bacon, creamy ranch, and fresh vegetables, it’s packed with flavor and ready in just 25 minutes.
Ingredients
- 8 slices thick-cut bacon
- 3 tablespoons bacon drippings reserved from cooking
- 1/2 cup ranch dressing
- 2 cups cherry tomatoes sliced in half
- 2 English cucumbers thinly sliced
- Salt and freshly ground black pepper to taste
- Optional: 1–2 tablespoons fresh herbs dill, basil, or chives, chopped
Instructions
- Cook the bacon in a skillet over medium heat until crispy, about 8–10 minutes.
- Transfer bacon to paper towels to drain. Reserve 3 tablespoons of bacon drippings.
- Allow bacon to cool slightly, then crumble into pieces.
- In a small bowl, whisk together the reserved bacon fat and ranch dressing.
- Add cherry tomatoes and sliced cucumbers to a large serving bowl.
- Pour the dressing mixture over the vegetables and add the crumbled bacon.
- Gently toss until everything is evenly coated.
- Taste and season with salt and pepper as needed.
- If using, sprinkle with chopped fresh herbs before serving.
- Let the salad sit for 10–15 minutes before serving to allow the flavors to meld.
Notes
For crisp texture, use very fresh cucumbers and tomatoes. You can prepare the bacon and dressing ahead of time, but mix with vegetables just before serving. Optional add-ins: crumbled feta, avocado, red onion, or grilled chicken. Best served slightly chilled or at room temperature. Store leftovers in an airtight container for 2–3 days. Stir before serving.
