I like this one a lot.

CUCUMBER SALAD

1 cucumber, halved, seeded and thinly sliced
½ cup thinly sliced onions
1/8 cup rice vinegar
2 cloves minced garlic
1 tablespoon mirin
1 tablespoon soy sauce
½ teaspoon wasabi
Chopped fresh dill
Salt and Pepper to taste

Toss all ingredients together. Served chilled.

I've never tried this one, but I found it a long time ago and thought that it looked good.

Recipe via Meal-Master (tm) v8.02
Title: CUCUMBER & FENNEL WITH ORANGE-MINT DRESSING
Categories: Salads, Appetizers, Vegetables
Yield: 6 servings
-----------------------------------SALAD-----------------------------------
1 Cucumber, peeled, halved,
-- seeded & diced
1 sm Fennel bulb, trimmed &
-- finely slivered
1 Granny Smith apple, cored,
-- quartered & sliced
2 ts Lemon juice
2 tb Walnuts, chopped & toasted

--------------------------------VINAIGRETTE--------------------------------
2 tb Orange juice
2 tb Walnut oil
1 tb Fresh mint
1 tb Cilantro, chopped
1/8 ts Paprika, sweet or hot
Salt & pepper
SALAD: Combine salad ingredients, except walnuts, in a serving bowl &
gently mix.

VINAIGRETTE: In a small bowl, whisk all ingredients until emulsified.
Season with salt & pepper & pour over salad. Serve immediately or
marinate, covered, in the fridge for 1 to 2 hours. Toss before serving &
garnish with toasted nuts.

Yamuna Devi, "Yamuna's Table"

I can't remember where I found this recipe but we love it.

Thai Cucumber Salad

3/4 cup distilled white vinegar
1/3 cup superfine sugar
1/2 tsp red pepper flakes
1/4 tsp Kosher salt
2-1/4 lbs English cucumbers washed & not peeled
1/4 cup chopped red onions
1/4 cup chopped salted roasted peanuts

In large bowl combine the vinegar, sugar, red pepper flakes and salt. Stir until the sugar is dissolved. Set aside.

Score the cucumbers with a fork and then cut them into 1/4" slices. Stack the slices and cut into quarters. Add the cucumbers and chopped red onions to the bowl of salad dressing and toss well. Cover and refrigerate for 1-4 hours, stirring occasionally.

Just before serving, add the chopped peanuts. Toss the salad once more and serve in small individual bowls.

Good with pork dishes. Can substitute rice vinegar which is a bit less sharp. Serves 10-12.

The following is a family recipe that we've used for years:

Cucumber Salad

1 lb cucumber or 1 English cucumber
1/2 cup white vinegar
1-1/4 cups water
1 cup sugar
Finely chopped parsley

Dissolve sugar in vinegar and water. Pour over thinly sliced cucumbers in Mason jar. Add parsley and refrigerate a couple of hours.

How exciting, I wish had fresh cucumbers from my garden as well. Here is a great recipe that I thought I'd share, it uses Ranch dressing and fresh Mozzarella Cheese. If you have tomatoes from your garden it would make a great addition to the salad.

Mediterranean Panzanella Salad

Ingredients:
1/2 cup KRAFT Ranch Dressing
1/2 tsp. curry powder
6 oz. POLLY-O Fresh Mozzarella Cheese, drained, chopped
1 cup sliced peeled cucumbers
1/2 cup small pitted ripe olives
1/4 cup chopped red onions
3 medium radishes, sliced
1 bag (10 oz.) torn mixed salad greens
1 pita bread, toasted, cut into bite-size pieces

Directions:
MIX dressing and curry powder until well blended.
COMBINE cheese, cucumbers, olives, onions and radishes in large bowl. Add dressing mixture; mix lightly.
ADD greens and pita pieces just before serving; toss to coat.

For nutritional information:http://www.kraftfoods.com/kf/recipes/mediterranean-panzanella-salad-55838.aspx

I had collected these ideas from the Kitchen Table.

Cucumbers sliced thinly, seasoned with s&p, champagne or white wine vinegar, tarragon, and a pinch of sugar. Sometimes I add sour cream to the mix. lorijean44

Drizzle cucumbers with a little olive oil and balsamic vinegar and crumble some feta cheese over them. kframe19

Very thinly sliced cucumbers and onions with a dressing of cider vinegar, sugar, s & p and chopped fresh dill.
I also like to mix thinly sliced onions, tomatoes, green pepper, cucumbers and chopped basil with a dressing of olive oil, wine vinegar, granulated garlic, and s & p. ruthana

Peel and seed your cukes. Cut into good size pieces. Place in strainer with a sliced onion and salt liberally. Let drain hour or so. Toss cukes and onion with fresh dill and sour cream. Taste for salt and pepper.

My mother-in-law used to fry them up like fried green tomatoes. She sliced them lengthwise, dredged then in seasoned flour and then fried them in bacon drippings. I know that fried green tomatoes generally are dredged in cornmeal, so you could do them with it too.