Cucumber Salad with Bacon and Cheese

Cucumber Salad with Bacon and Cheese was something I whipped up on a cozy weekend afternoon when I wanted a dish that had crunch creaminess and a bit of indulgence so I pulled together some cucumbers smoky bacon and sharp cheddar and hoped for the best. That first bite had everything I was craving—cool fresh veggies mixed with salty richness and I knew I’d be making it again.

It quickly became a favorite for gatherings and potlucks because it’s bold flavorful and always a hit. I love how the creaminess of the dressing wraps around the crisp cucumbers while the bacon and cheese bring depth and excitement to every forkful.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Cucumbers – Add a cool crisp base that balances the richness of the toppings.
• Red onion – Provides a bit of sharpness and texture to the salad.
• Cooked bacon – Adds savory crunch and smoky flavor.
• Shredded cheddar cheese – Brings sharp creamy goodness that ties everything together.
• Mayonnaise – Creates a smooth and creamy dressing for the salad.
• Sour cream – Lightens the dressing while adding tang and depth.
• Apple cider vinegar – Adds a subtle zing that cuts through the richness.
• Salt – Brings out all the natural flavors in the salad.
• Black pepper – Adds contrast and a mild kick.
• Tools You’ll Need
• Sharp knife – To slice cucumbers and onions evenly and cleanly.
• Cutting board – Keeps your prep work tidy and safe.
• Mixing bowl – Where all the ingredients come together smoothly.
• Small bowl – For mixing the dressing separately.
• Spoon or spatula – To gently toss the salad ingredients without breaking them.
• Skillet – Needed if you’re frying your bacon fresh for that extra crisp.

Instructions

Step 1:

I start by cooking the bacon until crispy then I set it aside on a paper towel to cool and crumble it once it’s firm.

Step 2:

Next I wash and slice the cucumbers into rounds and thinly slice the red onion before adding them to a large mixing bowl.

Step 3:

In a separate small bowl I whisk together mayonnaise sour cream apple cider vinegar salt and pepper to make the creamy dressing.

Step 4:

I pour the dressing over the cucumbers and onions then I toss gently until everything is coated evenly.

Step 5:

I sprinkle the crumbled bacon and shredded cheddar over the top then give it one more light toss or leave some as garnish for serving.

Step 6:

I like to chill the salad for at least 15 minutes before serving so the flavors can meld and the salad stays cool and refreshing.

Tips

For an even more flavorful twist I sometimes add a pinch of garlic powder or a few chopped green onions. If you’re serving a crowd double the batch—it goes fast! You can also make the dressing ahead and store it in the fridge for up to two days.

Ways to Serve

This salad is perfect for BBQs, cookouts, and game-day spreads. I also love pairing it with grilled meats or sandwiches or serving it as a bold side to a simple soup or baked potato. It’s hearty enough to stand alone for a light lunch too.

Frequently Asked Questions

Can I make cucumber salad with bacon and cheese ahead of time?

Yes but for the best texture I recommend adding the bacon and cheese just before serving so they stay crisp and fresh.

What type of cheese works best in cucumber salad with bacon and cheese?

Sharp cheddar is my favorite for this recipe but Monterey Jack or crumbled blue cheese can work if you want a twist.

How long does cucumber salad with bacon and cheese last?

It’s best eaten the day it’s made but it can last up to 2 days in the fridge. Store leftovers in an airtight container.

See You in the Kitchen

I hope you give this cucumber salad with bacon and cheese a try—it’s creamy crunchy and absolutely satisfying. Let me know what you think or how you make it your own and be sure to save this one for your next cookout or comfort food craving.

Happy Cooking!

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