Wash the cucumbers under cold water, dry, slice in half lengthwise, and dice into bite-sized pieces.

Finely chop the red onion and add it to the bowl with cucumbers and halved cherry tomatoes.

Cook bacon in a skillet over medium heat until crispy, about 5-7 minutes per side. Crumble and set aside.

Combine the crumbled bacon and shredded cheese with the fresh vegetables in the mixing bowl.

Drizzle ranch dressing and sprinkle fresh dill over the salad; fold gently to combine.

Adjust seasoning with salt and pepper, mix gently to incorporate.

Chill the salad in the refrigerator for at least 30 minutes before serving.

Toss the salad lightly before serving chilled.