Peel and slice the cucumbers into 1/4-inch rounds. Optionally salt and let them rest for 10 minutes.

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

In a mixing bowl, whisk together mayonnaise, sour cream, buttermilk, and lemon juice until smooth.

Add garlic powder, onion powder, dill weed, parsley flakes, dried chives, salt, pepper, and sugar. Chill for 30-60 minutes.

Cook beef bacon in a skillet over medium heat for 5-7 minutes until crispy. Transfer to paper towels and crumble once cooled.

Shred sharp cheddar cheese and chop fresh dill and chives.

In a large bowl, combine cucumbers, red onion, tomatoes, crumbled bacon, and cheddar. Toss gently.

Drizzle the ranch dressing over the salad and toss gently. Chill for 15-30 minutes before serving.