Forget everything you know about bland, watery cucumber salads. This Cucumber Ranch Salad is a game-changer. It’s irresistibly creamy, packed with fresh flavor, and features a secret trick to keep it perfectly crisp for hours. Whether you need a last-minute side dish for a potluck or a refreshing addition to your weeknight dinner, this recipe is your new go-to. We’re even giving you two ways to make the dressing: a super-fast version with a ranch packet and a simple homemade version that tastes just like the restaurant classic.
Why You’ll Love This Cucumber Ranch Salad
This isn’t just another side dish; it’s a versatile staple you’ll make again and again. It strikes the perfect balance between cool, crisp cucumbers, a hint of sharp red onion, and an incredibly creamy, herby ranch dressing. It’s the perfect companion to everything from grilled chicken to juicy cheeseburger sliders. Plus, it comes together in just a few minutes, making it a true lifesaver on busy days.
The Secret to a Crisp, Never-Watery Cucumber Salad
The number one complaint about cucumber salad is that it turns into a watery mess. We have the solution. The trick is to draw out the excess moisture from the cucumbers before you add the dressing. By lightly salting the sliced cucumbers and letting them rest, you pull out the water that would otherwise dilute your beautiful, creamy dressing. A quick rinse and a thorough pat-dry later, and you have cucumbers ready to stay snappy and crisp.
Ingredients for the Perfect Cucumber Ranch Salad
This recipe uses simple, fresh ingredients to create a truly memorable flavor. Below, we’ve broken down what you’ll need for the salad itself and offered two delicious options for the dressing.
For the Salad
- English Cucumbers: 2 large (or 4-5 medium Persian cucumbers), thinly sliced. These varieties have thin skin and fewer seeds, making them ideal.
- Red Onion: 1/2 medium, thinly sliced. It adds a pop of color and a mild, sweet bite.
- Fresh Dill: 2 tablespoons, chopped. Fresh is best for that signature ranch flavor.
- Kosher Salt: 1 teaspoon, for drawing water out of the cucumbers.
For the Creamy Ranch Dressing (Two Ways!)
Choose your own adventure! Go for the quick and easy packet version or whip up a simple homemade dressing in under five minutes.
Quick Version (Using a Packet)
- Sour Cream: 1 cup. Full-fat provides the richest texture.
- Mayonnaise: 1/2 cup. Use a good quality brand like Duke’s or Hellmann’s.
- Ranch Seasoning Packet: 1 (1-ounce) packet.
- White Vinegar: 1 teaspoon, to brighten the flavors.
Homemade Ranch Version
- Sour Cream: 1 cup.
- Mayonnaise: 1/2 cup.
- Seasonings: 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried dill, 1/2 tsp salt, and 1/4 tsp black pepper.
- Fresh Parsley & Chives: 1 tablespoon each, finely chopped.
- White Vinegar or Lemon Juice: 1 teaspoon.
How to Make Cucumber Ranch Salad Step-By-Step
Follow these simple steps for a flawless salad every time. The key is preparing the cucumbers properly before dressing them.
- Prep the Cucumbers: Place the thinly sliced cucumbers in a colander set over a bowl. Sprinkle them with 1 teaspoon of kosher salt and toss gently to coat. Let them sit for 20-30 minutes. You will see a surprising amount of water collect in the bowl.
- Rinse and Dry: Briefly rinse the salt from the cucumbers under cool water. Then, transfer them to a clean kitchen towel or a few layers of paper towels and pat them completely dry. This step is crucial for a crisp salad.
- Make the Dressing: While the cucumbers are resting, prepare your dressing. In a large bowl, whisk together the sour cream, mayonnaise, and either the ranch packet or the homemade seasonings and fresh herbs. Stir in the vinegar or lemon juice until smooth.
- Combine the Salad: Add the dried cucumbers, sliced red onion, and fresh dill to the bowl with the dressing. Gently fold everything together until the vegetables are evenly coated.
- Chill and Serve: For the best flavor, cover the salad and chill in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.
Tips, Tricks, and Variations for the Best Results
Want to customize your salad? Here are a few expert tips and fun ideas to make this recipe your own.
Picking the Right Cucumbers
As mentioned, English or Persian cucumbers are the top choice. Their thin skins mean you don’t have to peel them, and their minimal seeds provide a better texture. If you only have standard Kirby cucumbers, we recommend peeling them and scooping out the seeds before slicing.
Fun Variations to Try
- Add Protein: Make it a light lunch by adding some shredded rotisserie chicken or chickpeas.
- Spice It Up: A pinch of cayenne pepper or a dash of your favorite hot sauce in the dressing can add a nice kick.
- Extra Veggies: Thinly sliced radishes or cherry tomato halves can add extra crunch and flavor. A simple side of sautéed vegetables also pairs nicely.
What to Serve with Your Salad
This Cucumber Ranch Salad is the ultimate team player. It’s the perfect cooling contrast to spicy dishes like Cajun Salmon or a hearty main like Oven-Roasted French Garlic Chicken. It’s also a must-have at any barbecue or picnic, sitting perfectly alongside grilled meats and other classic sides.
Storing Your Cucumber Ranch Salad
Because we’ve removed the excess water, this salad holds up much better than most. Store any leftovers in an airtight container in the refrigerator. It is best enjoyed within 24-48 hours. While it will still be delicious, the cucumbers will gradually soften over time.
Frequently Asked Questions
Yes. For the best results, prepare the components separately. You can slice the cucumbers (and complete the salting step) and mix the dressing ahead of time. Store them in separate airtight containers in the fridge, and then combine them just before serving to maintain maximum crispness.
The key is to draw out the excess moisture before mixing. Toss the sliced cucumbers with salt and let them sit in a colander for 20-30 minutes. The salt will pull out a significant amount of water, which you then rinse off before patting the cucumbers completely dry.
Leftover Cucumber Ranch Salad can be stored in an airtight container in the refrigerator for 1-2 days. While it will still be safe and flavorful, the cucumbers will soften over time, so it’s best enjoyed as fresh as possible.
English or Persian cucumbers are the best choices. They have thin, edible skin and fewer seeds, which results in a crunchier, less watery salad. If using standard Kirby cucumbers, it’s a good idea to peel them and scoop out the seeds first.
It’s an incredibly versatile side dish. It pairs wonderfully with grilled foods like chicken, steak, or burgers. It’s also a perfect cooling complement to spicy dishes and a classic addition to any picnic or potluck spread.
The Recipe
Cucumber Ranch Salad (The Only Recipe You'll Ever Need)
Ingredients
Equipment
Instructions
- Place thinly sliced cucumbers in a colander over a bowl. Sprinkle with kosher salt, toss, and let sit for 20-30 minutes to draw out excess water.
- Briefly rinse the cucumbers under cool water, then pat them completely dry with a kitchen towel.
- In a large bowl, whisk together the sour cream, mayonnaise, ranch seasoning packet, and white vinegar until smooth.
- Add the dried cucumbers, sliced red onion, and fresh dill to the dressing. Fold gently to combine.
- Chill for at least 30 minutes before serving to allow flavors to meld.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Share Your Creation!
We are certain this will become your favorite Cucumber Ranch Salad recipe! It’s the perfect blend of easy, creamy, and delicious. If you make it, please leave a comment below and let us know what you think. We’d love to see your creations, so be sure to share a photo on Pinterest!
