Savory Cucumber Salad with Bacon
A fast and crunchy cucumber salad with turkey bacon that balances freshness with savory flavor, perfect for summer gatherings or quick weeknight meals.
Ingredients
For the salad
- 2 large cucumbers (English or Kirby, peel if desired)
- 4 strips turkey bacon
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup feta cheese, crumbled (optional) Swap for goat cheese for a creamier tang or omit for dairy-free.
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar Use apple cider vinegar or lemon juice as alternative.
- Salt and freshly ground black pepper, to taste
- Fresh dill or parsley for garnish (optional)
Instructions
Preparation
- Place a skillet over medium heat. Add the turkey bacon and cook, turning occasionally, until deeply browned and crispy, about 8–10 minutes. Transfer the turkey bacon to a paper-towel-lined plate to drain, then crumble when cool.
- While the turkey bacon cooks, slice the cucumbers thinly. If cucumbers are very seedy, halve and scoop seeds out with a spoon first.
- In a large bowl combine the sliced cucumbers, thinly sliced red onion, halved cherry tomatoes, and crumbled feta (if using).
- In a small bowl whisk together 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, a pinch of salt, and a few grinds of black pepper. Taste and adjust vinegar or salt as needed.
- Pour the dressing over the cucumber mixture and toss gently so the vegetables are evenly coated.
- Sprinkle the crumbled turkey bacon on top and garnish with chopped dill or parsley if desired.
- Serve immediately for the crispiest experience, refrigerate for 20–30 minutes to let the flavors meld.
Notes
Storage: Store in an airtight container for up to 24–48 hours. Aim to eat within a day for peak texture. Not recommended for freezing. Tips: Start turkey bacon in a cold skillet for even crispness. Prevent soggy cucumbers by salting and blotting excess moisture.