A refreshing salad ideal for summer picnics, barbecues, or a quick lunch at home, featuring cucumbers, creamy ranch dressing, and a mix of herbs.
Ingredients
Scale:
4 medium cucumbers, peeled and diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup corn, fresh or frozen (thawed if frozen)
1/2 cup bell peppers, diced (any color)
1/4 cup fresh dill, chopped (or 1 tablespoon dried dill)
Salt and pepper to taste
1 cup ranch dressing (store-bought or homemade)
1/4 cup sour cream
1 tablespoon lemon juice
Instructions
In a large mixing bowl, combine the diced cucumbers, cherry tomatoes, sliced red onion, corn, and bell peppers. Toss them gently to mix the vegetables evenly.
In a separate small bowl, prepare the dressing by mixing the ranch dressing, sour cream, and lemon juice until smooth and well combined.
Pour the creamy dressing over the vegetable mixture. Add the chopped dill, salt, and pepper, and toss everything together until evenly coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Before serving, give the salad a quick toss and taste, adjusting the seasoning if necessary. Serve chilled.
