In a mixing bowl, combine creamy sour cream with ranch seasoning until smooth. Set aside.

Slice the English cucumbers thinly and sprinkle with salt. Let them sit in a colander for 15-20 minutes.

Chop the tomatoes into bite-sized pieces, and place in a sieve if juicy.

Combine the drained cucumbers and tomatoes in a large mixing bowl. Pour the dressing over the top and toss gently.

Cook the bacon until crispy, let it cool, then crumble it over the salad and mix gently if desired.

Transfer the salad to a serving dish and enjoy immediately.