Wash and thinly slice the English cucumbers (about 1/8-inch thick). If using regular cucumbers, peel and seed them first. Place slices in a large bowl.
In a small bowl, whisk together ranch dressing, sour cream, white vinegar, garlic powder, black pepper, and salt until smooth and well combined.
Add the halved grape tomatoes, sliced red onion, crumbled bacon, fresh dill, and chives to the bowl with the cucumbers. Toss gently to distribute.
Pour the dressing over the salad and toss until all ingredients are evenly coated. Be gentle to avoid breaking the cucumber slices.
Transfer the salad to a white round serving bowl. Garnish with reserved bacon, fresh parsley, and optional shredded cheddar cheese. Serve immediately or chill for 15 minutes for a colder salad.