Start by peeling the cucumbers and slicing them into 1/4-inch rounds. If desired, sprinkle lightly with salt and let them sit for 15-20 minutes, then blot them dry.

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

In a medium bowl, whisk together the mayonnaise, sour cream, buttermilk, and lemon juice until smooth. Add garlic powder, onion powder, dill, parsley flakes, and salt.

Cook the beef bacon until crispy, approximately 15-20 minutes in the oven or less on the stovetop; drain and crumble.

Shred the sharp cheddar cheese and chop the fresh dill and chives.

In a large bowl, combine cucumbers, red onion, tomatoes, bacon, and cheese; fold together gently.

Add the dressing to the salad mixture and toss gently. Chill in the refrigerator for an additional 15-30 minutes before serving.