In a large mixing bowl, combine 2 cups of diced English cucumbers and 1 cup of halved cherry tomatoes. Gently toss the vegetables.

In a skillet over medium heat, cook 6 slices of thick-cut bacon until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate.

In a separate bowl, mix together 1/2 cup of Ranch dressing and reserved bacon drippings if desired. Stir in crumbled bacon.

Pour the bacon ranch dressing mixture over the cucumber and tomato blend and gently fold the mixture to coat.

Taste the salad after mixing, and season with salt and freshly cracked pepper according to preference.

Cover tightly with plastic wrap and refrigerate for at least 1 hour before serving.

Once chilled, remove from the fridge, give it another gentle stir, and serve as a delightful side dish.