In a large skillet, heat over medium heat and cook sliced bacon for about 8-10 minutes until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess grease and let cool before crumbling.

Wash and slice the cucumbers into thin rounds, half the cherry tomatoes, and chop the red onion into small pieces. In a large mixing bowl, combine these veggies.

Add the crumbled bacon and shredded cheddar cheese to the bowl of cucumbers, tomatoes, and red onion. Gently mix everything together.

Drizzle ranch dressing over the salad mixture and gently toss until well coated.

Finely chop fresh dill and add to the salad. Season with salt and black pepper to taste. Toss gently again.

Chill the salad in the refrigerator for about 15 minutes before serving to allow flavors to meld. Serve immediately.