Wash two fresh cucumbers under cool running water, then dice them into bite-sized pieces and place them in a large mixing bowl. Halve a handful of cherry tomatoes and add them to the bowl.

Finely chop about a quarter of a red onion and add it to the mixing bowl with the cucumbers and tomatoes, gently stirring to combine.

In a skillet over medium heat, cook several strips of bacon until crispy, about 8-10 minutes. Once done, transfer to a paper towel-lined plate to drain and crumble into pieces.

Add the crumbled bacon and a generous amount of shredded cheese to the mixing bowl, folding gently to combine without crushing the fresh vegetables.

Pour ranch dressing over the salad and sprinkle with fresh dill. Carefully mix everything together until well incorporated.

Sprinkle salt and pepper to taste and give the salad one final gentle toss to evenly distribute the seasonings.

Cover the mixing bowl and refrigerate for at least 30 minutes to meld the flavors before serving.

Toss the salad before serving and transfer it to a colorful serving bowl, garnishing with extra dill or cheese if desired.