In a medium bowl or mason jar, combine Greek yogurt, lemon juice, crumbled blue cheese, and half-and-half. Whisk for about 2 minutes until creamy and well blended. Add salt and pepper to taste, and set aside.

Dice the lettuce, cherry tomatoes, cucumber, and red onion into bite-sized pieces. Rinse under cold water and mix in a large serving bowl.

Cook bacon in a frying pan over medium heat until crispy, about 5-7 minutes. Crumble bacon into the salad bowl and mix.

Pour the blue cheese dressing over the salad and gently toss to coat for about 1-2 minutes.

Garnish with additional crumbled blue cheese and bacon, serving immediately or refrigerating for up to 30 minutes.