Description
A refreshing salad that pairs crisp vegetables with smoky beef bacon, drizzled with a tangy olive oil and vinegar dressing.
Ingredients
Scale
- 2 large cucumbers
- 4 strips beef bacon
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
- Fresh herbs (like parsley or dill) for garnish
Instructions
- Wash the cucumbers and cherry tomatoes. Halve the cherry tomatoes. Thinly slice the red onion. Slice the cucumbers into rounds or half-moons. Place the cucumber slices in a large mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, a pinch of salt, and black pepper. Taste and adjust the seasoning.
- Cook the beef bacon in a skillet over medium heat until crispy and browned, about 6–8 minutes. Transfer to a paper towel-lined plate to drain.
- Add the cherry tomatoes and red onion to the cucumber in the bowl. Pour the dressing over the salad and toss gently. Chop the cooled beef bacon and sprinkle over the top. Garnish with fresh herbs and serve immediately.
Notes
For best results, keep the cucumbers and dressing separate until serving to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No cooking required, except for bacon
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg