Begin by heating a skillet over medium heat. Add your bacon strips and cook for about 7-10 minutes, turning occasionally until they are crispy and golden brown. Once cooked, transfer the bacon to a plate lined with paper towels to drain the excess grease. Allow it to cool slightly before crumbling into bite-sized pieces.

While the bacon is cooling, wash and slice the cucumbers into thin rounds. Next, halve the cherry tomatoes and finely chop the red onion. In a large mixing bowl, combine the cucumbers, halved cherry tomatoes, and red onion.

Once the bacon has cooled and been crumbled, add it into the bowl with the vegetables. Sprinkle in the shredded cheddar cheese and gently toss the ingredients together.

Drizzle a generous amount of ranch dressing over the salad mixture. Toss the salad gently until each cucumber slice and piece of bacon is coated in the ranch dressing.

As a finishing touch, sprinkle fresh dill over the salad and season with salt and black pepper to taste. Give the salad another gentle toss.

For the best flavor, let your salad sit in the refrigerator for about 15 minutes before serving.