Wash the cucumbers thoroughly under cold running water, then slice them into thin rounds, about ¼ inch thick.

If using uncooked bacon, heat a non-stick skillet over medium heat and fry 4-6 slices until golden brown and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to cool, then crumble.

In a large mixing bowl with the cucumbers, add shredded cheddar cheese, crumbled bacon, and chopped green onions. Toss gently to combine.

Pour in ranch dressing and sprinkle garlic powder, dill weed, salt, and black pepper. Toss gently until well-coated.

Cover the bowl with plastic wrap and refrigerate for 10-15 minutes to allow flavors to meld.

After refrigerating, give the salad a gentle stir and transfer to a serving dish.