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A close-up shot of the creamy cucumber ranch salad in a dark ceramic bowl, showing the texture of the dressing and fresh dill.

Cucumber Ranch Salad: The Ultimate Refreshing Side Dish

This Cucumber Ranch Salad is the perfect blend of crisp cucumbers and a rich, creamy ranch dressing with fresh dill and red onion. An incredibly simple, refreshing side dish that comes together in minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large English cucumbers thinly sliced
  • 1 teaspoon Salt for drawing out moisture
  • 1 cup Ranch Dressing good quality, refrigerated kind is best
  • 1/2 cup Sour Cream or Greek Yogurt
  • 1/2 cup Red Onion finely sliced
  • 1/4 cup Fresh Dill chopped
  • 1/4 teaspoon Black Pepper freshly ground

Equipment

  • 1 Large Bowl
  • 1 Colander
  • 1 Knife or Mandoline Slicer

Method
 

  1. Place the thinly sliced cucumbers in a colander. Sprinkle with 1 teaspoon of salt and toss to combine. Let the cucumbers sit for 30 minutes to draw out excess water.
  2. Rinse the cucumbers thoroughly under cold water to remove all the salt. Pat them completely dry with paper towels. This step is critical to prevent a watery salad.
  3. In a large bowl, whisk together the ranch dressing, sour cream, finely sliced red onion, chopped fresh dill, and black pepper until smooth.
  4. Add the dry cucumbers to the dressing and gently stir until everything is well-coated. Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.

Notes

Tip 1: For best results, use a thick, creamy ranch dressing, not a thinner, bottled variety.
Tip 2: Ensure you pat the cucumbers completely dry after rinsing; any remaining water will dilute the dressing.
Tip 3: The salad is best enjoyed within 2 days. Store leftovers in an airtight container in the refrigerator.