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Cucumber Caesar Salad

A refreshing, crunchy twist on a classic! Thickly sliced cucumbers tossed in rich Caesar dressing, topped with crispy bacon, parmesan shavings, and toasted breadcrumbs.
Print Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 large English cucumbers sliced into 1/4 inch rounds
  • 0.75 cup Caesar dressing store-bought or homemade
Toppings
  • 6 slices bacon cooked crispy and crumbled
  • 0.5 cup shaved parmesan cheese
  • 0.5 cup panko breadcrumbs
  • 1 tbsp butter or olive oil for toasting breadcrumbs
  • 1 tsp freshly cracked black pepper to taste
  • 0.5 tsp salt for sweating cucumbers, optional

Equipment

  • Large mixing bowl
  • Skillet
  • Chef's Knife
  • Cutting board

Method
 

  1. Wash and thickly slice the English cucumbers. Optional: toss with a pinch of salt in a colander and let sit for 15 minutes to draw out water, then pat dry.
  2. Cook the bacon until crispy, drain excess fat, and crumble into small pieces.
  3. In a small skillet, heat the butter or olive oil over medium heat. Add the panko breadcrumbs and stir continuously until deeply golden and toasted. Remove from heat.
  4. In a large mixing bowl, combine the sliced cucumbers and Caesar dressing. Toss until the cucumbers are evenly coated.
  5. Add half of the crumbled bacon, half of the toasted breadcrumbs, and half of the shaved parmesan to the bowl. Toss gently.
  6. Transfer the salad to a serving bowl. Top generously with the remaining bacon, breadcrumbs, shaved parmesan, and a heavy sprinkle of freshly cracked black pepper.
  7. Serve immediately for the best crunch.

Notes

To prep ahead, prepare all ingredients but store them separately. Toss with dressing right before serving.