Wash 2 large cucumbers under cool water, then dice them into bite-sized pieces.

Halve 1 cup of cherry tomatoes and set them aside.

Finely chop 0.5 small red onion until achieving a fine consistency.

Cook 4 slices of bacon in a medium skillet over medium heat for 6-8 minutes until crispy.

Crumble the bacon into bite-sized pieces after draining excess grease.

In a large mixing bowl, combine diced cucumbers, halved cherry tomatoes, and chopped red onion.

Mix in crumbled bacon and 1 cup of shredded cheese.

Pour 1 cup of ranch dressing over the salad mixture and add 2 tablespoons of chopped fresh dill.

Season with salt and pepper to taste before refrigerating for at least 30 minutes.

Toss gently before serving to ensure all ingredients are coated.