Cucumber Salad with Bacon and Cheese
A crisp, refreshing cucumber salad leveled up with smoky bacon and creamy cheese. This crowd-pleasing side dish balances freshness, saltiness, and richness in every bite. Perfect for potlucks, BBQs, or as an easy weeknight side.
Equipment
- oven or skillet for cooking bacon
- Mixing bowl
- Whisk for dressing
- Knife and cutting board
Ingredients
- 2 English cucumbers, thinly sliced
- 1/2 tsp salt (for draining cucumbers)
- 6 slices thick-cut bacon
- 1 cup sharp cheddar cheese, diced (or feta/gouda)
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tbsp reserved bacon fat (optional)
- Fresh dill or chives, chopped (optional garnish)
Instructions
- Slice cucumbers thinly, sprinkle with salt, and let sit for 15 minutes. Pat dry with paper towels to remove excess moisture.
- Cook bacon at 400°F for 15–20 minutes until crispy. Drain on paper towels and chop into bite-sized pieces.
- Dice cheese into small cubes (or crumble feta) and set aside.
- Whisk together vinegar, olive oil, Dijon mustard, and bacon fat (if using) to make the dressing.
- Just before serving, toss cucumbers, bacon, and cheese with the dressing. Garnish with fresh herbs if desired.
Notes
Use English cucumbers for less bitterness and fewer seeds, or peel and seed regular cucumbers. Thick-cut bacon holds up better than thin strips. Assemble within 30 minutes of serving to keep cucumbers crisp and bacon crunchy. For extra flavor, whisk a tablespoon of bacon fat into the dressing.
Nutrition
Calories: 260kcalCarbohydrates: 4gProtein: 11gFat: 22gSaturated Fat: 8gCholesterol: 40mgSodium: 620mgFiber: 1gSugar: 2g
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