Cook the bacon in a skillet over medium heat for about 8–10 minutes until crispy and golden brown. Transfer to a plate lined with paper towels to drain excess grease, then crumble into bite-sized pieces.

Wash and slice cucumbers into thin rounds and place in a large mixing bowl. Halve cherry tomatoes and thinly slice red onion before adding to the bowl.

Gently stir in the crumbled bacon and shredded cheddar cheese into the bowl of vegetables.

Pour ranch dressing over the mixture and gently toss to coat everything evenly.

Sprinkle chopped dill over the salad and season with salt and black pepper. Stir gently to incorporate.

Serve immediately or let chill in the refrigerator for about 15 minutes before serving.