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Bowl of cool ranch cucumber salad with fresh herbs and crumbled cheese on a wooden table.

Cool Ranch and Herbs Cucumber Salad

This bold, indulgent cucumber salad combines cool ranch flavor with fresh herbs for a potluck-perfect side dish that disappears fast.
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Prep Time 15 minutes
Resting Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 4 large English cucumbers or 6 Persian cucumbers
  • 1 small red onion
  • 1/2 cup fresh dill finely chopped
  • 1/4 cup fresh chives finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 cup full-fat sour cream
  • 1/2 cup mayonnaise
  • 1 packet 1 oz ranch seasoning mix
  • 2 tablespoons buttermilk or milk + 1/2 tsp lemon juice
  • 1 clove garlic minced
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt for draining cucumbers
  • Optional: 1/4 cup crumbled feta or cotija cheese

Method
 

  1. Slice cucumbers into 1/4-inch rounds. Place in a colander, sprinkle with 1 teaspoon salt, toss, and let drain for 15 minutes. Pat dry with paper towels.
  2. Thinly slice red onion into half-rings. Soak in cold water for 5 minutes to mellow the bite, then drain and pat dry.
  3. Finely chop dill, chives, and parsley.
  4. In a large bowl, whisk together sour cream, mayonnaise, ranch seasoning, buttermilk, garlic, onion powder, and black pepper until smooth.
  5. Add cucumbers, red onion, and herbs to the dressing. Gently fold until everything is coated.
  6. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to let flavors meld.
  7. Before serving, give it a stir and adjust salt if needed. Sprinkle with feta or cotija if using.