Creamy Cucumber Salad with Bacon and Cheese
Ingredients
Vegetables & Toppings:
- 2 large cucumbers, thinly sliced
- 1/4 cup shredded cheddar cheese
- 1/4 cup cooked bacon bits (or 4 slices bacon, cooked and crumbled)
Dressing:
- 1/2 cup sour cream (or Greek yogurt)
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 teaspoon white wine vinegar (or lemon juice)
- 1/2 teaspoon garlic powder
Seasonings:
- 1/2 teaspoon salt, adjust to taste
- 1/4 teaspoon black pepper
Instructions
- Slice cucumbers thinly and place in a colander. Sprinkle with a pinch of salt and let sit for 15 to 30 minutes to draw out excess water. Pat completely dry with paper towels.
- In a medium bowl, whisk together sour cream, white wine vinegar, garlic powder, and dill until smooth. Season with salt and black pepper to taste.
- Add the drained, dried cucumbers to the dressing and toss until every slice is fully coated.
- Sprinkle shredded cheddar cheese and crumbled bacon bits over the top. Gently mix in or leave as a garnish.
- Refrigerate for 15 to 20 minutes to let flavors meld. Serve cold and enjoy!
Notes
Do not skip the salting and draining step - it prevents a watery salad. For make-ahead prep, store cucumbers and dressing separately and combine 15 minutes before serving. Add bacon and cheese just before serving to keep them crispy. English cucumbers give the best crunch and texture. Swap cheddar for feta for a tangier twist.