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A smartphone photo of a fresh Cucumber Ranch Salad in a dark brown ceramic bowl with creamy dressing and shaved parmesan.

Cucumber Ranch Salad: The Ultimate Creamy and Crunchy Summer Side Dish

This Cucumber Ranch Salad features crisp unpeeled cucumbers and juicy cherry tomatoes tossed in a thick, herb-speckled ranch dressing. Topped with feta, shaved parmesan, and fresh mint, it's the perfect cooling summer side dish.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salad, Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Salad Components
  • 2 large English Cucumbers Unpeeled, sliced into 1/4 inch rounds
  • 1.5 cups (225g) Cherry Tomatoes Halved
  • 0.75 cup (180ml) Thick Creamy Ranch Dressing High-quality buttermilk base
  • 2 tbsp (5g) Fresh Herbs Finely chopped dill and chives
  • 1/3 cup (50g) Feta Cheese Crumbled into small pieces
  • 1/4 cup (25g) Parmesan Cheese Shaved into thin flakes
  • 1 sprig Fresh Mint For garnish
  • 1 tsp (5g) Black Pepper Coarsely cracked

Equipment

  • 1 Chef's Knife Used for slicing cucumbers and halving tomatoes.
  • 1 Dark Brown Ceramic Bowl For serving and visual contrast.
  • 1 Cheese Plane To create thin flakes of parmesan.

Method
 

Assembly
  1. Slice the unpeeled cucumbers into rounds and halve the cherry tomatoes. Place them in a large bowl.
  2. Sprinkle with a pinch of salt and let sit for 5 minutes. Pat dry with paper towels to remove excess moisture for a thicker salad.
  3. Whisk the chopped herbs into the ranch dressing. Pour over the vegetables and toss gently until generously coated.
  4. Top with crumbled feta, shaved parmesan flakes, and cracked black pepper. Place a fresh mint sprig on top and serve in a dark ceramic bowl.

Notes

Use English cucumbers to avoid large seeds and bitter skin.
Chill the bowl before serving to keep the salad extra crisp.