Wash the English cucumbers and cherry tomatoes under cold running water. Slice the cucumbers into thin rounds, and cut the cherry tomatoes in half. Place in a large mixing bowl.

In a large skillet over medium heat, cook the thick-cut bacon for about 8-10 minutes until crispy and golden brown, flipping halfway through. Transfer to a paper towel-lined plate to drain excess grease and let cool.

In a separate mixing bowl, combine the crumbled bacon with bacon drippings and Ranch dressing. Whisk for about 30 seconds until well integrated.

Pour the bacon dressing mixture over the cucumbers and tomatoes in the large mixing bowl. Gently toss using a spatula to coat the veggies thoroughly.

Taste the salad and adjust the seasoning with salt and pepper. Cover the bowl and refrigerate for at least 1 hour.

When ready to serve, gently stir the salad and scoop into a serving bowl. Serve chilled.