Start by rinsing the English cucumbers and cherry tomatoes under cold water. Slice the cucumbers into bite-sized cubes and halve the cherry tomatoes for better dressing coverage. Place all the diced cucumbers and halved tomatoes in a large mixing bowl.

In a skillet over medium heat, cook the thick-cut bacon until crispy, approximately 8-10 minutes. Use tongs to flip the bacon slices halfway through for even cooking. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease, letting it cool before crumbling into bite-sized pieces.

In a separate bowl, combine Ranch dressing with the crumbled bacon and reserved bacon drippings. Whisk everything together until well blended, creating a rich and creamy dressing.

Pour the prepared dressing over the cucumber and tomato mixture. Gently toss everything together using a large spoon or spatula, ensuring each piece is evenly coated in the creamy dressing.

Taste the salad and adjust the seasoning with salt and freshly cracked pepper. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to meld the flavors.

After chilling, gently stir the salad to redistribute the dressing. Transfer to a serving bowl, garnishing with any leftover crumbled bacon on top.