My Not-So-Secret Love Affair with Creamy Cucumber Salad
Alright, let me tell you right off the bat: Creamy Cucumber Salad with Bacon and Cheese is the dish I whip up when friends come over last minute—or when it's too hot to think straight and all I want is something crunchy, salty, and a bit indulgent. Honestly, this salad has been my go-to for years. I first made it after a summer barbecue where we kinda ran out of side dishes, so I just raided the fridge and, by some small miracle, stumbled on this combo. The bacon was leftover from breakfast (don't judge), and the cheese... well, cheese just sneaks into everything at my house. Oh, and minor warning: if you leave this in the fridge, mysterious midnight snackers may attack.
Why You'll Love This Salad (Or At Least, Why I Do)
I make this when I want something fast but still crave a little bit of wow. My family goes crazy for this because it's creamy but has all that bacon-y goodness (it’s basically the salad for people who don’t really want salad). Plus, it keeps pretty well in the fridge, so you can take sneaky forkfuls for hours after dinner. If you’re like me and sometimes forget to salt the cucumbers first, don’t worry—just call it 'rustic.' It’s a salad, not rocket science.
What You'll Need (With a Few Swaps and Secrets)
- 2 large cucumbers (English ones or regular—sometimes I just use the smaller ones from the garden and skip peeling if the skins aren't too tough)
- ½ small red onion, thinly sliced (but if you don't like the bite, just use green onions, or honestly, skip 'em)
- 4 strips of bacon, cooked till crispy (I sometimes use those ready-cooked packs if I can't be bothered to fry. My grandma would roll her eyes, but hey...)
- ¾ cup shredded cheddar (any sharp cheese works—I've even used feta when that's all I had; tastes different but still good)
- ½ cup sour cream (plain Greek yogurt in a pinch, but it’s tangier)
- ¼ cup mayo (or just more sour cream if you’re suspicious of mayo; I get it)
- Fresh dill, a small handful, chopped (totally optional, but I love the herby vibe)
- Salt and pepper to taste (just shake it in, don’t measure unless you’re feeling fancy)
- A splash of white vinegar or lemon juice (if you like a little zing—sometimes I forget and it’s still good)
How I Throw It Together (and Where I Sneak a Bite)
- Prep the cucumbers: Slice those cucumbers up—thin is nice, but if you're in a rush, chunky is just fine. I leave the peel on sometimes, especially if they're thin-skinned. Toss them with a bit of salt and let them sit in a colander for 10 mins while you do other stuff (like sample the bacon... be honest).
- Mix the dressing: In a big-ish bowl, stir together your sour cream, mayo, a splash of vinegar or lemon, salt, and pepper. Add a little dill if you’re in the mood. This is where I usually sneak a taste and think, 'Should I add more cheese?' (Often, yes.)
- Combine the lot: Pat those cucumbers dry-ish with a paper towel (don’t get too fussy). Toss them into the bowl with onions, crumbled bacon, and shredded cheese. Stir it all up till coated. It’ll look a little messy. That’s fine, it always does.
- Chill for a bit: If you have the patience, let it hang out in the fridge for 30 mins. But if you’re like me and can’t wait, just dig in. It tastes fresher after a sit, but sometimes you just want salad now, right?
Little Notes I Wish I'd Known Earlier
- Don’t overdo the salt at the start—cucumbers get weepy. I learned that the hard way.
- If you leave the salad overnight, the bacon loses its crunch, but the flavor gets better. Swings and roundabouts.
- Red onion can be a bit strong (one time, my kids ran for the hills), so soak the slices in cold water for 5 mins if you remember.
Things I've Tried (and a Few That Flopped)
- Avocado: Adds creaminess, but it goes brown quickly. Kinda looks funky after a few hours.
- Different cheeses: Swiss was okay, blue cheese was a bit much, but feta is actually nice if you want a non-creamy vibe.
- Turkey bacon: Works, but not quite the same. My husband said, 'It's fine,' which in our house means 'Never make it again.'
- Skipping the cheese: Just... don’t.
Gear and What to Do If You Don't Have It
Look, a decent sharp knife and a bowl will get you most of the way. If you’ve got a mandoline slicer, great—mine lives at the back of the drawer because I’m terrified of slicing a finger (I use the regular knife, slower but safer). No colander? Just lay the cucumbers on a towel and salt them there. Done.
Keeping It Fresh (In Theory, Anyway)
This salad will keep in the fridge for a couple days—though honestly, in my house it never lasts more than a day! If you want to prep ahead, keep the bacon separate and add at the last minute so it stays crispy-ish.
How I Like to Serve It (And Family Rituals)
This is a classic at summer BBQs, but secretly, I love eating it with a hunk of crusty bread for lunch. My sister insists we always put it in a fancy bowl for family gatherings, so now it’s a thing. Sometimes I just eat it straight out of the mixing bowl standing at the fridge, but who’s judging?
Lessons I Learned the Hard Way
- I once tried rushing the cucumber draining step and regretted it because the salad got all watery...(still tasted ok, but kinda sad looking)
- Don’t use pre-shredded cheese if you can help it; it’s coated with stuff and doesn’t melt (er, blend) as nicely.
- If you try to double the recipe for a party, make two separate bowls. Trust me, it gets unwieldy.
Questions People Actually Ask Me
- Can I make this ahead? Yep, but the bacon gets softer. Still tasty, though. Wait to add the cheese if you want that fresh pull-apart feel.
- What if I don’t have fresh dill? Dried works in a pinch (just use less!). Or skip it. No big deal.
- Can I use low-fat stuff? Probably, but honestly, I think it tastes better with the full-fat sour cream and mayo. But go for it if that's your thing.
- How thin should I slice the cucumbers? However you like! Paper-thin is fancy, but half-moons are fine. I just wouldn’t cube them, takes away the crunch.
- Where do you find that nice cheddar? I like getting local cheese when I can (try your farmer's market if you have one—Local Harvest is a great resource), but supermarket cheddar is just dandy too.
- Can I make it vegan? I haven’t, but you could try coconut bacon and vegan mayo. If you do, let me know how it turns out, I’m genuinely curious!
By the way, if you love quirky salad ideas, this blog has a bunch of fun ones (not sponsored, just a fan). And, um, isn’t it wild how cucumbers are technically a fruit? Anyway, that’s for another day. Enjoy, and don’t forget to sneak a bite before you serve everyone else. You earned it.
Ingredients
- 2 large cucumbers, thinly sliced
- 6 slices bacon, cooked and crumbled
- 1 cup shredded cheddar cheese
- ½ small red onion, thinly sliced
- ½ cup sour cream
- ¼ cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- Salt and black pepper to taste
Instructions
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1In a large bowl, whisk together sour cream, mayonnaise, lemon juice, chopped dill, salt, and black pepper until smooth.
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2Add the sliced cucumbers and red onion to the bowl and toss to coat evenly with the dressing.
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3Gently fold in the shredded cheddar cheese and crumbled bacon, reserving a small amount of each for garnish.
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4Transfer the salad to a serving dish and sprinkle the reserved bacon and cheese on top.
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5Chill in the refrigerator for at least 10 minutes before serving for best flavor.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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