Cucumber Tomato Salad with Turkey Bacon
This refreshing cucumber tomato salad is the perfect low-carb summer side. With crispy turkey bacon, creamy ranch, and fresh vegetables, it’s packed with flavor and ready in just 30 minutes.
Ingredients
- 8 slices thick-cut turkey bacon
- 4 tablespoons olive oil divided: 1 tablespoon to cook the turkey bacon, 3 tablespoons for the dressing
- 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 turkey bacon in 1 tablespoon olive oil in a skillet over medium heat until crispy, about 10–12 minutes.
- Transfer turkey bacon to paper towels to drain. Add the remaining 3 tablespoons olive oil to the skillet and stir to lift the browned bits.
- Allow turkey bacon to cool slightly, then crumble into pieces.
- In a small bowl, whisk together the reserved 3 tablespoons pan oil 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 turkey 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 turkey 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.