Description
A refreshing and flavorful salad featuring crispy bacon, cucumbers, and tomatoes, topped with a creamy dressing.
Ingredients
- 6 slices thick-cut bacon, cooked until crispy and crumbled
- 2 large English cucumbers, sliced into half-moons
- 2 cups cherry tomatoes, halved
- ½ small red onion, thinly sliced
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh dill (optional)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 clove garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese (optional)
- 2 tablespoons sunflower seeds (optional)
- Fresh cracked black pepper (optional)
Instructions
- Cook the bacon in a skillet over medium heat until crisp, about 8–10 minutes. Transfer to a paper towel-lined plate to drain. Once cooled, crumble into bite-sized pieces.
- Slice the cucumbers into half-moons. Halve the cherry tomatoes. Thinly slice the red onion. Place all the vegetables in a large serving bowl.
- In a small bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, lemon juice, honey, garlic, onion powder, salt, and black pepper until smooth and creamy.
- Pour the dressing over the vegetables. Toss gently until evenly coated. Fold in the crumbled bacon, parsley, and dill.
- Refrigerate for 15–20 minutes before serving to allow the flavors to meld.
- Top with feta cheese, sunflower seeds, and freshly cracked black pepper, if desired.
Notes
- For a lighter version, you can use Greek yogurt instead of mayonnaise and sour cream.
- Feel free to add other vegetables like bell peppers or avocados for extra flavor.
- This salad is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg