In a medium mixing bowl, combine sour cream and ranch seasoning. Whisk until creamy and smooth.

Slice the English cucumbers into thin rounds or spirals and drain excess water for about 15 minutes.

Dice the tomatoes and remove excess seeds and juice to keep the salad from becoming watery.

Fold the drained cucumbers and chopped tomatoes into the dressing gently.

Crumble crispy bacon over the salad just before serving and toss gently.