Wash the cucumbers under running water, peel if preferred, then slice in half lengthwise and dice into bite-sized pieces. Place in a large mixing bowl.

In a separate bowl, combine ranch dressing and sour cream, whisking until smooth. Set aside.

Add halved cherry tomatoes and finely chopped red onion to the bowl with diced cucumbers, tossing gently.

Fold in shredded cheddar cheese and fresh dill into the salad mixture, ensuring even distribution.

Taste and adjust seasoning with salt and pepper.

If desired, fold in crispy bacon bits.

Cover and refrigerate for at least 30 minutes to allow flavors to meld.

Gently stir before serving and enjoy.