Start by washing the cucumbers under cool water, then slice them into bite-sized pieces. Halve the cherry tomatoes and add them to a large mixing bowl.

Finely chop the red onion and add it to the mixing bowl. Mix gently to combine.

If using raw bacon, cook it in a skillet over medium heat for 8–10 minutes until crispy. Allow to drain on a paper towel-lined plate, then crumble.

In the same bowl, add the crumbled bacon, sprinkle in the shredded cheese, and stir gently to combine.

Pour the ranch dressing over the mixed ingredients, add fresh dill, and mix until well-coated.

Season with salt and pepper to taste, then stir gently to incorporate.

Cover the bowl or transfer to an airtight container and refrigerate for at least 30 minutes to meld flavors.

Toss lightly before serving, and enjoy as a side or main dish.