1. Start by cooking your bacon until it’s crispy. I usually fry mine in a skillet over medium heat for about 8-10 minutes, flipping occasionally. Once cooked, transfer to a paper towel-lined plate to drain and crumble once cool.
2. While the bacon is cooking, thinly slice your cucumbers. I like using a mandoline for even, paper-thin slices, but a sharp knife works just fine. Place the cucumber slices in a large mixing bowl.
3. Add the finely chopped red onion to the cucumbers if you’re using it. The slight sharpness pairs beautifully with the creamy dressing.
4. In a separate bowl, whisk together the ranch dressing, sour cream, apple cider vinegar, garlic powder, salt, and pepper until smooth and well combined. This blend creates the luscious coating that ties everything together.
5. Pour the dressing over the cucumber and onion mixture. Toss gently but thoroughly, making sure every slice is coated. This is when the salad starts smelling like pure comfort to me—just like Mama Lou’s kitchen.
6. Add the crumbled bacon and shredded cheddar cheese to the bowl, folding them in carefully so they don’t break down too much but still get distributed evenly.
7. Let the salad chill in the fridge for at least 30 minutes before serving. This allows the flavors to marry, and the cucumbers soften slightly without losing their crunch.
8. Before serving, sprinkle fresh chopped dill or parsley on top for a burst of color and freshness.

When Ouma and I make this together nowadays, we always sneak a few cucumber slices while assembling the salad—there’s no harm in tasting, right? It’s a joyful ritual that brings us back to those carefree days with Mama Lou.