Description

A crisp, refreshing cucumber salad tossed in a tangy, creamy herb dressing and crowned with crunchy, smoky bacon. Perfect for a light snack or side dish anytime you crave something satisfying yet bright.

Ingredients

Scale

For the Salad

2 large English cucumbers, thinly sliced (about 6 cups)
4 green onions, thinly sliced (white and green parts)
¼ cup fresh dill, finely chopped
¼ cup fresh parsley, finely chopped

For the Creamy Herb Dressing

½ cup Greek yogurt (plain, full-fat or low-fat)
2 tbsp mayonnaise
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 garlic clove, minced
½ tsp honey (optional, for slight sweetness)
Salt and freshly ground black pepper, to taste

For the Bacon Topping

6 slices thick-cut bacon
1 tsp brown sugar (optional, for candied finish)

Garnish (Optional)

Extra dill sprigs
Pinch of smoked paprika

Instructions

Make it lighter: Swap mayonnaise in the dressing for extra Greek yogurt; omit the brown sugar on the bacon.
Add crunch: Stir in ½ cup toasted sunflower seeds or chopped walnuts.
Spicy twist: Mix ¼ tsp red pepper flakes into the dressing or top with thinly sliced jalapeño.
Herb swaps: Try fresh chives, tarragon, or mint in place of—or alongside—the dill and parsley.
Advance prep: Cook and crumble bacon up to 2 days ahead; store in an airtight container. Wash and slice cucumbers just before tossing to keep them crisp.
Vegan option: Replace bacon with store-bought coconut “bacon” or smoked tempeh bits, and use dairy-free yogurt and mayo.

Notes

1️⃣ Cook the bacon:

Preheat your oven to 400 °F (200 °C). Line a baking sheet with foil and place a wire rack on top.
Lay bacon strips in a single layer on the rack. If you like candied bacon, sprinkle each strip with a little brown sugar.
Bake for 15–18 minutes or until crisp. Transfer to paper towels to drain, then crumble when cool enough to handle.

2️⃣ Prepare the cucumbers:

While the bacon bakes, slice the cucumbers and green onions. Transfer to a large mixing bowl.

3️⃣ Whisk the dressing:

In a small bowl, combine Greek yogurt, mayonnaise, lemon juice, Dijon mustard, minced garlic, and honey (if using).
Whisk until smooth. Season with salt and pepper to taste.

4️⃣ Toss the salad:

Pour the dressing over the cucumber mixture. Add chopped dill and parsley.
Gently toss until every slice is coated.

5️⃣ Assemble the snack bowls:

Divide the creamy cucumber salad into individual bowls or one large serving bowl.
Top each portion with generous crumbles of smoky bacon.

6️⃣ Garnish & serve:

Sprinkle a pinch of smoked paprika for color (optional) and garnish with extra dill sprigs.
Serve immediately for maximum crunch, or chill for 15–20 minutes to meld flavors.

Prep Time: 15 min
Cook Time: 18 min