Peel cucumbers partially or fully, then slice into 1/4-inch rounds. Lightly salt cucumbers (1/2 tsp) for 15-20 mins for extra crispness, then blot dry.

Thinly slice the red onion and halve the cherry or grape tomatoes.

In a medium bowl, whisk together mayonnaise, sour cream (or Greek yogurt), buttermilk, lemon juice, garlic powder, onion powder, dried dill weed, dried parsley flakes, optional dried chives, salt, pepper, and a pinch of sugar until smooth.

Cover and chill in the refrigerator for at least 30-60 minutes to allow flavors to meld.

Cook thick-cut beef bacon until crispy (bake at 400°F/200°C for 15-20 mins or pan-fry). Drain on paper towels, then crumble into bite-sized pieces once cooled.

Shred sharp cheddar cheese and finely chop fresh dill and fresh chives.

In a large mixing bowl, gently combine the peeled cucumbers, thinly sliced red onion, and halved cherry tomatoes.

Add the crispy crumbled beef bacon and shredded sharp cheddar cheese.

Retrieve the chilled ranch dressing, whisk again, and pour about two-thirds of the dressing over the salad ingredients.

Gently toss with salad tongs until evenly coated. Fold in the finely chopped fresh dill and chives.

For best flavor and texture, chill the assembled salad for at least 15-30 minutes before serving cold.