Begin by washing 1 cup of cherry tomatoes and 1 large English cucumber under cool water. Cut the tomatoes in half and dice or slice the cucumber. Place in a large mixing bowl.

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

Whisk together ½ cup of Ranch dressing with the reserved bacon drippings in a separate bowl. Add crumbled bacon and mix gently.

Pour the bacon and dressing over the prepared cucumbers and tomatoes. Fold gently until well-coated.

Adjust seasoning with salt and pepper, cover, and refrigerate for at least 1 hour to blend flavors.

Stir before serving. Transfer to a serving dish and enjoy.