Cook the Bacon: In a medium skillet over medium heat, add the bacon strips and cook for about 6–8 minutes, or until crispy and golden brown. Transfer to a paper towel-lined plate to drain fat and cool.

Prepare the Vegetables: While the bacon cools, wash and slice the cucumbers, halve the cherry tomatoes, and finely slice the red onion. Combine these ingredients in a large mixing bowl.

Combine Ingredients: Add the crumbled bacon and shredded cheddar cheese to the bowl and gently fold the ingredients together.

Dress the Salad: Drizzle ranch dressing over the mixture and toss until well-coated. Allow flavors to meld.

Final Seasoning: Sprinkle fresh dill, salt, and black pepper to taste. Toss lightly to distribute.

Chill and Serve: Let the salad chill in the refrigerator for 15 minutes before serving for optimal flavor.