Description
A refreshing and crunchy Cucumber Caesar Salad combining mini seedless cucumbers with savory bacon, toasted panko breadcrumbs, shaved Parmesan cheese, and classic Caesar dressing. This light salad features a delightful contrast of textures and flavors, perfect as a side dish or a light meal.
Ingredients
Units
Scale
Salad
- 16 ounces mini seedless cucumbers
- 1 cup Parmesan cheese, shaved
- 4 ounces bacon, cooked and crumbled
- 1/2 cup Caesar dressing (or to taste)
Breadcrumb Topping
- 1/2 Tablespoon butter, salted
- 1/4 teaspoon panko breadcrumbs
Instructions
- Toast Breadcrumbs: In a small skillet over medium heat, melt 1/2 tablespoon salted butter. Add 1/4 teaspoon panko breadcrumbs and stir regularly until they turn golden brown. Remove from heat and set aside.
- Slice Cucumbers: Slice the mini seedless cucumbers into thin 1/4-inch slices. Transfer the sliced cucumbers to a large mixing bowl.
- Combine Salad Ingredients: Add 1/2 cup shaved Parmesan cheese, 1/4 cup crumbled cooked bacon, 2 tablespoons of the toasted breadcrumbs, and about 1/2 cup Caesar dressing to the cucumbers. Toss everything together gently until the cucumbers are evenly coated with dressing and ingredients are well distributed.
- Garnish and Serve: Garnish the salad with the remaining Parmesan cheese, bacon, and toasted breadcrumbs to add extra flavor and texture just before serving.
Notes
- You can use any type of cucumbers you have available.
- Add sliced red or green onion for extra flavor.
- Include chopped red pepper or tomatoes for color and taste.
- Make it vegetarian by omitting the bacon.
- Add grilled chicken or shrimp to make it a more substantial meal.
- Substitute the toasted breadcrumbs with homemade croutons or parmesan crisps for alternative crunchiness.
- Use your favorite store-bought Caesar dressing if you prefer not to make your own.
- Store leftovers in an airtight container in the refrigerator and consume within 1 day since cucumbers can cause the salad to become soggy quickly.
