Prepare the vegetables:
Wash and thinly slice the cucumbers into rounds or half-moons, depending on your texture preference. If you prefer a smoother bite, peel the cucumbers before slicing. Thinly slice or finely dice the red onion to distribute its flavor more evenly.
Mix the base:
In a large mixing bowl, combine the sliced cucumbers, diced red onion, and shredded sharp cheddar cheese. Gently toss to combine, making sure the ingredients are evenly distributed.
Make the dressing:
In a separate smaller bowl, whisk together the ranch dressing and chopped fresh dill. The dill adds a burst of herbal freshness that balances the richness of the cheese and bacon.
Combine dressing and salad:
Pour the prepared ranch-dill dressing over the cucumber mixture. Use a large spoon or spatula to gently toss everything together, ensuring all ingredients are well coated in the creamy dressing.
Add the bacon:
Sprinkle the crumbled, cooked bacon over the top of the salad. Gently fold it in to incorporate the crispy pieces without crushing them. You can also reserve a few tablespoons of bacon to sprinkle on top just before serving for added crunch.
Season to taste:
Taste the salad and season with salt and freshly cracked black pepper as needed. Keep in mind that both the cheese and bacon add saltiness, so adjust accordingly.
Chill before serving:
Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 30 minutes to allow the flavors to meld and the dressing to soak slightly into the cucumbers, enhancing their flavor while keeping their crisp texture.
Serve chilled:
When ready to serve, give the salad a gentle stir, garnish with additional fresh dill or a touch more bacon if desired, and serve it cold. It pairs well with grilled meats, sandwiches, or as part of a summer spread.
