Cucumber Ranch Salad inspired crunch fresh veg and quick grdn bites enjoy zesty ranch driz creamy accents and easy recp steps for every meal
Ingredients
Scale
2 cucumbers
1 cup cherry tomatoes
1/2 red onion
1/2 cup ranch dressing
1/4 cup fresh dill, chopped
2 tablespoons fresh chives, chopped
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
1/4 cup feta or goat cheese, crumbled (optional)
Instructions
Prep the produce: wash the cucumbers, tomatoes, and herbs. Slice the cucumbers into half-moons, halve the cherry tomatoes, and thinly slice the red onion.
Make the dressing: in a small bowl, whisk the ranch dressing with lemon juice. If you are making dressing from scratch, whisk together yogurt or sour cream with lemon, minced dill, and a pinch of salt.
Toss the salad: in a large bowl, combine cucumbers, tomatoes, and onion. Pour in the dressing and add the dill and chives. Toss until everything is evenly coated and glossy.
Season and adjust: taste and add salt, pepper, or extra lemon juice as needed. If there is extra liquid, let the salad sit 5-10 minutes for flavors to meld and then give it a quick toss again.
Serve or chill: the salad is delicious at room temperature, but a quick chill for 10-15 minutes intensifies the freshness. If you are adding cheese, fold it in just before serving.
Notes
A bright, crisp cucumber salad with ribbons of cucumber, cherry tomatoes, red onion, fresh dill and chives tossed with a tangy ranch dressing. Quick to assemble and customizable.
