In a skillet over medium heat, cook 6 slices of bacon until crispy, about 5–7 minutes, turning occasionally for even cooking. Transfer to a paper towel-lined plate to drain excess grease and allow it to cool slightly before crumbling it into bite-sized pieces.

While the bacon cools, wash and slice 2 medium cucumbers into half-moons. Cut 1 cup of cherry tomatoes in half. In a large mixing bowl, combine the sliced cucumbers and halved tomatoes with ¼ thinly sliced red onion.

Sprinkle in the crumbled bacon and 1 cup of shredded cheddar cheese into the bowl. Use a spatula to gently fold everything together.

Pour approximately ½ cup of ranch dressing over the salad mix, and gently toss until the dressing is evenly distributed.

Sprinkle a handful of fresh dill on top for added flavor and season with salt and black pepper to taste. Mix gently one last time.

Serve immediately or cover and chill in the refrigerator for about 15 minutes to enhance flavors.