Cook the bacon by preheating a skillet over medium heat. Add bacon strips and cook for 8–10 minutes until crispy. Transfer to a paper towel-lined plate to drain.

Prepare the vegetables by washing and slicing cucumbers, halving cherry tomatoes, and slicing red onion. Combine in a mixing bowl.

Add crumbled bacon and shredded cheddar cheese to the bowl and gently fold together.

Drizzle ranch dressing over the salad, tossing gently to coat.

Sprinkle with fresh dill, salt, and black pepper, tossing to incorporate.

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