In a medium skillet over medium heat, melt 2 tablespoons of butter. Once bubbling, add ½ cup of panko breadcrumbs and toast for 3–5 minutes until golden brown. Set aside to cool.

In a mixing bowl, combine ½ cup mayonnaise, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 2 anchovy fillets, and the juice of 1 lemon. Whisk until smooth, then mix in ¼ cup grated Parmesan cheese, seasoning with salt and black pepper. Let sit for 10 minutes.

In a large bowl, combine 4 cups of thinly sliced cucumbers, 1 cup of halved cherry tomatoes, ¼ cup grated Parmesan cheese, and 3 slices of bacon. Add 2 tablespoons of toasted panko breadcrumbs.

Drizzle the dressing over the salad and gently toss until everything is coated. Do not over-mix to maintain crunchiness.

Transfer to a serving dish, garnish with remaining bacon, more panko breadcrumbs, and extra grated Parmesan. Serve immediately.