Description
This salad is the perfect combo of crisp cucumbers and creamy Caesar dressing. Fresh, crunchy, and flavorful, it’s a light yet satisfying side that works anytime—especially in warmer months.
Ingredients
Scale
- 16 oz mini seedless cucumbers, sliced thin
- 1 cup Parmesan cheese, shaved
- 4 oz bacon, cooked and crumbled
- 1/2 tbsp unsalted butter
- 1/4 tsp panko breadcrumbs
- 1/2 cup Caesar dressing, or to taste
Instructions
- Toast the breadcrumbs:
- Melt butter in a small skillet over medium heat. Add panko breadcrumbs and stir frequently until golden brown and crisp. Remove from heat and set aside.
- Prep the cucumbers:
- Slice cucumbers into 1/4-inch rounds and place in a large mixing bowl.
- Assemble the salad:
- Add shaved Parmesan, crumbled bacon, and 2 tablespoons of the toasted breadcrumbs to the cucumbers. Pour in the Caesar dressing and toss gently to coat everything evenly.
- Garnish and serve:
- Top with extra Parmesan, remaining bacon, and leftover toasted breadcrumbs for crunch. Serve immediately to keep cucumbers crisp.
Notes
Recipe Variations
- Swap cucumbers for any variety you have on hand
- Add thinly sliced red or green onions for extra flavor
- Toss in chopped red peppers or cherry tomatoes for color
- Make it vegetarian by skipping the bacon or using smoked nuts
- Add grilled chicken or shrimp for a heartier meal
- Replace toasted breadcrumbs with homemade croutons or Parmesan crisps
- Use store-bought Caesar dressing if you’re short on time
Storage Tips
- Because cucumbers hold a lot of moisture, leftovers can get soggy fast. Store in an airtight container in the fridge and aim to eat within 24 hours for the best texture.
Nutrition
- Calories: 203 kcal
- Sugar: 1 g
- Sodium: 479 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Trans Fat: 0.05 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 7 g
- Cholesterol: 25 mg