Get ready to meet your new favorite side dish! This Cucumber Ranch Salad is the perfect blend of crisp, cool cucumbers and a rich, creamy ranch dressing. It’s incredibly easy to whip up, making it an ideal choice for a quick lunch, a refreshing side for dinner, or the star of your next potluck. Forget watery, bland salads; this recipe guarantees a perfectly crisp and flavorful bite every single time.
We’re ditching the store-bought packets and creating a simple, vibrant dressing from scratch that brings this whole dish to life. Whether you’re serving it alongside grilled chicken or a hearty burger, this salad is a guaranteed crowd-pleaser.
Why This is the Best Cucumber Ranch Salad Recipe
What sets this Cucumber Ranch Salad apart is its focus on texture and flavor. We have a special technique to draw out excess water from the cucumbers, ensuring every bite is as crisp as the first. The homemade ranch dressing is packed with fresh herbs, which provides a depth of flavor you just can’t get from a bottle. It’s simple, it’s quick, and the results are restaurant-quality good.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that come together beautifully.
- Cucumbers: The star of the show. We recommend English or Persian cucumbers for the best results.
- Red Onion: Adds a pop of color and a sharp, sweet flavor.
- For the Creamy Ranch Dressing:
- Mayonnaise: Provides the creamy base.
- Sour Cream: Adds a delightful tang and lightens the dressing.
- Fresh Dill: Essential for that classic ranch flavor.
- Fresh Parsley: Brings a fresh, herbaceous note.
- Garlic Powder & Onion Powder: For a savory depth.
- Apple Cider Vinegar: A splash to brighten all the flavors.
- Salt & Black Pepper: To taste.
How to Make Cucumber Ranch Salad Step-by-Step
Making this salad is as easy as slice, mix, and serve!
- Prep the Cucumbers: Wash and thinly slice the cucumbers. Slice the red onion very thinly. Place the sliced cucumbers in a colander and sprinkle them with about a teaspoon of salt. Let them sit for 20-30 minutes. This step is crucial for drawing out excess water and preventing a soggy salad.
- Make the Dressing: While the cucumbers are resting, whisk together the mayonnaise, sour cream, chopped dill, chopped parsley, garlic powder, onion powder, and apple cider vinegar in a large bowl. Season with salt and pepper to taste.
- Combine: Gently pat the cucumbers dry with a paper towel to remove the excess moisture and salt. Add the dry cucumbers and sliced red onion to the bowl with the dressing.
- Chill and Serve: Gently stir everything together until the cucumbers and onions are well-coated. For the best flavor, cover the salad and let it chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Tips for the Crispiest, Creamiest Salad
Follow these simple tips to elevate your salad from good to unforgettable.
Preventing a Watery Salad
The number one rule for a great cucumber salad is to avoid a watery mess. The initial salting step is non-negotiable. It draws out a surprising amount of water through osmosis, ensuring your dressing stays creamy and your cucumbers stay crisp.
Choosing the Right Cucumbers
We recommend using English or Persian cucumbers. They have thinner skin and fewer seeds, which results in a less watery and more pleasant texture. If you use standard Kirby cucumbers, you may want to peel them and scoop out the seeds first.
Delicious Variations to Try
While this classic Cucumber Ranch Salad is fantastic on its own, it’s also a great base for customization.
- Add Bacon: Crumbled, crispy bacon adds a salty, smoky crunch.
- Cheese Please: A handful of shredded sharp cheddar cheese or feta crumbles can add a new dimension of flavor.
- Extra Veggies: Cherry tomatoes, sliced radishes, or even corn can be great additions.
- Spicy Kick: Add a pinch of cayenne pepper or a finely diced jalapeño to the dressing for some heat.
What to Serve with Your Salad
This versatile salad pairs wonderfully with a variety of main courses. It’s the perfect cooling contrast to spicy dishes and a refreshing side for grilled meats. Try it with crispy oven-baked chicken drumsticks for a classic family dinner. It also goes wonderfully with a juicy grilled steak bowl or alongside some delicious honey garlic salmon bites.
How to Store This Salad
Store any leftover Cucumber Ranch Salad in an airtight container in the refrigerator. Thanks to the pre-salting step, it should stay crisp for up to 2 days. The flavors will continue to develop, so it’s often just as good, if not better, on the second day!
Frequently Asked Questions
Yes, absolutely. This salad is excellent for making ahead. Prepare it as directed and store it in an airtight container in the refrigerator. It can be made up to a day in advance. The flavors will have even more time to meld together.
The key is to draw out the excess moisture from the cucumbers before mixing them with the dressing. Thinly slice the cucumbers, place them in a colander, toss with about a teaspoon of salt, and let them sit for 20-30 minutes. The salt will pull out a significant amount of water. Just be sure to pat them dry before adding to the dressing.
When stored properly in an airtight container, this Cucumber Ranch Salad will stay fresh and crisp in the refrigerator for up to 2 days. The dressing might become slightly thinner over time, but it will still be delicious.
For the best texture and flavor, we recommend using English or Persian cucumbers. They have thinner skin and fewer seeds, which means they are less watery and have a crisper bite. If you only have regular Kirby cucumbers, it’s a good idea to peel them and scrape out the seeds first.
Share Your Creation!
We are certain this easy Cucumber Ranch Salad will become a staple in your recipe collection. It’s the perfect, reliable side dish for any occasion. If you make this recipe, we’d love to see it! Share a photo and tag us on Pinterest. Your feedback and creations inspire us!
Cucumber Ranch Salad Recipe
Cucumber Ranch Salad (The Only Recipe You’ll Need)
Ingredients
Equipment
Method
- Place the thinly sliced cucumbers in a colander and sprinkle them with one teaspoon of salt. Toss gently and let sit for 20-30 minutes to draw out excess water.
- While the cucumbers rest, combine the mayonnaise, sour cream, chopped dill, parsley, garlic powder, onion powder, and apple cider vinegar in a large mixing bowl. Whisk until smooth. Season with additional salt and pepper to your preference.
- Gently pat the cucumbers dry with paper towels to remove as much moisture as possible. Add the dried cucumbers and the thinly sliced red onion to the bowl with the ranch dressing.
- Stir everything together until the cucumbers and onions are fully coated. For best results, cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
This salad can be stored in an airtight container in the refrigerator for up to 2 days.
For a lighter dressing, you can substitute Greek yogurt for the sour cream.
