Prepare the vegetables by dicing the cucumbers and halving the cherry tomatoes. Place them in a large mixing bowl.

In a skillet over medium heat, cook the bacon until crispy, approximately 8-10 minutes. Transfer to paper towels to drain, then crumble.

Combine the crumbled bacon with reserved drippings and ranch dressing in a separate bowl, stirring until creamy.

Pour the dressing over the diced cucumbers and cherry tomatoes, tossing gently to coat evenly.

Taste and adjust seasoning with salt and pepper. Chill the salad for at least 1 hour to let flavors meld.

Serve chilled, giving a final toss before serving.