Description
Creamy Cucumber Salad with Bacon and Cheese combines crisp thinly sliced cucumbers with a rich, tangy dressing made from sour cream, fresh dill, and a splash of vinegar, perfectly balanced with shredded cheddar cheese and smoky bacon bits for extra flavor. This refreshing salad is finished with a brief chill, making it ideal for picnics, potlucks, and easy weeknight meals.
Ingredients
- 2 large cucumbers, thinly sliced
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits (or 4 slices bacon, crumbled)
- 1/2 cup sour cream (or Greek yogurt)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 teaspoon white wine vinegar (or lemon juice)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Instructions
- Slice cucumbers thinly and place in a colander. Add a pinch of salt, let sit for 15 minutes, then pat dry to remove excess moisture.
- In a bowl, mix together sour cream, white wine vinegar (or lemon juice), garlic powder, and dill until smooth. Add salt and pepper, mixing well.
- Toss drained cucumbers with the creamy dressing until evenly coated.
- Sprinkle shredded cheddar cheese and cooked bacon bits over the salad, mixing gently if desired.
- Chill for 15 minutes in the refrigerator to allow flavors to meld before serving.
Notes
For a lighter version, substitute Greek yogurt for sour cream. Turkey or vegetarian bacon can replace traditional bacon for a different flavor or dietary need. Prep the cucumbers ahead and store dressing separately to retain texture. Leftovers keep in the fridge up to two days; excess water can be drained. If too watery, salt cucumbers longer and pat dry thoroughly. Add extra herbs or switch cheddar for feta for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American