Ranch Smashed Cucumber Salad
Cold, crunchy cucumbers smashed and tossed in a tangy ranchy dressing with dill and pep.
Prep: 10 · Cook: · Total: 10 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (121 reviews)
INSPIRED BY
This is a diner counter kind of side, cold and tangy, the thing you keep picking at while you wait for the main plate.
Story
You know that cold side that shows up next to a basket of fries and somehow steals the show? This is that energy, but with cucumbers that get smashed so the dressing clings like it means it. It is creamy, tangy, and built to cut through anything hot off the grill. Put it out and watch it disappear.
By Theo
Ingredients
- 2 large English cucumbers
- 1/2 teaspoon kosher salt, plus more to taste
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped chives
- Optional, 1 tablespoon finely chopped pickles
Instructions
- Smash cucumbers with the flat side of a knife or a rolling pin, then tear into bite-size pieces.
- Sprinkle with salt and let sit 5 minutes, then drain off excess liquid.
- Whisk sour cream, mayo, lemon juice, dill, garlic powder, and pepper in a bowl.
- Add cucumbers and herbs, then toss until everything is coated.
- Taste and adjust with more salt, pepper, or lemon, then chill 5 minutes if you can.
- Serve cold as a side, or pile it onto sandwiches like a crunchy diner slaw.
Chef Tips
- Smashing makes the cucumbers hold onto dressing instead of sliding around.
- Drain well after salting so the dressing stays thick.
- For heat, add a pinch of crushed red pepper or a spoon of chili crisp.
Cook's Notes
- **Cucumber type:** English cucumbers stay crisp and do not need peeling.
- **Drain step:** Do not skip draining, it keeps the salad from turning watery.
- **Make-ahead:** Best within a few hours, but it holds overnight with a quick stir.