Wash 2–3 medium cucumbers and slice them into bite-sized pieces. Halve a cup of cherry tomatoes. Finely chop half a red onion or use green onion. Set aside in a large mixing bowl.

In a skillet over medium heat, cook about four strips of bacon until crispy, roughly 8–10 minutes. Transfer to a paper towel-lined plate to absorb excess grease and crumble.

In the bowl with the cucumbers, tomatoes, and onions, add the crumbled bacon and 1 cup of shredded cheese. Gently fold to mix.

Drizzle 1 cup of ranch dressing over the salad and add sprigs of freshly chopped dill. Mix until well coated.

Sprinkle in salt and pepper to taste. Adjust seasoning if necessary and mix again.

Cover the bowl and refrigerate for about 30 minutes to allow flavors to blend.

After chilling, give the salad a final toss and serve chilled.