Make this creamy crunchy cucumber salad with bacon for all your summer parties and potlucks. This light and fresh salad is one of our favorite summer side dish recipes for any gathering. Make this crunchy cucumber salad ahead for easy entertaining.
Crunchy Cucumber Salad with Bacon
You may have noticed a bit of a green theme here lately with my patio decor with greenery, and green dinner party tablescape. I’m finally wrapping it up with this delicious creamy crunchy cucumber salad with bacon. It’s the perfect side dish to make now, for late summer parties.
This crunchy salad makes great use of those herbs and vegetables you’ve been growing in the garden all summer. It’s also light and dare I say, healthy!
Mix this salad the night before a potluck party and you’ll be ready to walk out the door the next day. As with most mixtures, the flavors marry and meld together after sitting in the refrigerator for a few hours.
Serve this light and crunchy cucumber salad alongside grilled meats or grilled salmon, and baked beans, for a delicious meal. The green color makes this a fun salad to serve for St. Patrick’s day too.
Summer Party Side Dish
Whether you’re entertaining a crowd or prepping a weeknight dinner, this cucumber salad is a welcome addition. The cool creamy dressing is a terrific balance to the salty bacon.
The cilantro adds a slight Tex-Mex twist, and the crunchy texture makes this recipe a winner! Round out the green theme with this lime tartlets recipe for dessert.
HOSTESS TIP: Make sure you prep your cucumbers to drain the excess moisture from them. Otherwise the water from the cucumbers will leach out into the salad and it will become limp.
This creamy salad has a cooling quality to it’s perfect to serve with spicy foods like Indian cuisine. It’s similar to Greek tzatziki sauce (also known as Benedictine in the South) so it would pair well with lamb or Greek burgers.
With so much diversity, there’s no excuse not to make this crunchy cucumber and bacon salad!
How to make cucumber salad
The first thing you’ll need to do is prepare your cucumbers. If you don’t drain the moisture from them with this first step, your salad will get very “liquid-y” after about a day. If you’re going to be eating the creamy cucumber salad right away it’s not that big of a deal; but if you’re hoping to have leftovers or taking it to a potluck party you’ll want to do this step.
- Cook bacon until crisp. Drain and pat off any excess fat, and crumble the bacon. Set aside or store in the refrigerator until ready to use.
- Thinly slice the cucumbers and sprinkle them with about 1/8 teaspoon of salt. Toss them together in a bowl and set aside for about 30 minutes.
- While the cucumbers are set aside slice the radishes and celery, and prepare the dressing
- Drain the liquid from the cucumber bowl or pour the cucumbers into a strainer to drain the liquid. Press the cucumbers dry with a paper towel and they’re ready to use.
- Combine the salad ingredients together, except for bacon and cilantro. Cover and refrigerate for at least an hour so the flavors can fully combine.
- When ready to serve sprinkle with bacon and chopped cilantro.
The fresh crunchy vegetables are complimented by the creamy dressing and salty bacon. The addition of cilantro gives it a unique southwestern flavor that I particularly love.
If you like this recipe, Pin, share, or sign up for our newsletter at the top.
- 1 1/2 cucumbers
- 5 radishes, thinly sliced
- 3 celery stalks, sliced
- 5 bacon strips, cooked and crumbled
- 1 bunch fresh cilantro, chopped
- 4 oz. plain Greek yogurt
- 1/4 cup light sour cream
- 1 Tablespoon fresh lime juice (1/2 lime, squeezed)
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon garlic powder
PREP THE CUCUMBERS: Thinly slice cucumbers and place in a large bowl with about 1/8 teaspoon of salt. Toss to coat and set aside for about 30 minutes.
Meanwhile, combine dressing ingredients together and add in radishes and celery.
Drain cucumbers and press with a paper towel to remove excess moisture; add to salad mixture and toss to coat.
Cover and refrigerate for at least one hour to overnight.
Top with chopped cilantro and bacon when ready to serve.
PIN this for later