Begin by rinsing the fresh cucumbers under cool running water to remove any dirt. Once clean, pat them dry with a paper towel and slice them into bite-sized pieces. Place the diced cucumbers into a large mixing bowl.

Next, rinse the cherry tomatoes thoroughly and slice them in half. Gently add the halved tomatoes to the mixing bowl with the cucumbers.

Finely chop a small amount of red onion and add it to the bowl, ensuring it doesn’t overwhelm the other flavors.

In a skillet over medium heat, cook the bacon strips until crispy, about 8-10 minutes, then chop and add to the mixing bowl.

Sprinkle shredded cheddar cheese over the salad ingredients in the bowl.

In a separate bowl, mix together the ranch dressing and sour cream until smooth.

Pour the creamy dressing over the salad mixture and toss gently yet thoroughly until evenly coated.

Add salt and pepper to taste, blending the flavors further.

Cover the salad and refrigerate for about 30 minutes to allow the flavors to meld, or serve immediately.