I think almost every culture loves cucumbers. Here are some I love:
Japanese cucumber salad - Kyuri no Sunomono:
1 tsp dried seaweed (Wakame mix can be found at Asian market or online)
2 tsp salt
(Amazu) 2 tsp rice vinegar, 2 tsp Morin, 2 tsp soy sauce, sesame seeds to sprinkle
1 combine all Amazu ingredients in a small bowl, stir and set aside.
2. Slice cucumbers very thin. Use small cucumber if possible.
3. Sprinkle salt to take out some of the moisture (important process to final flavor because allows more vinegar to be absorbed. Toss to cover cucumbers and Leave cucumber with salt for 10 minutes
4. Place dried seaweed in small bowl with 2 cups of water and let sit 10 minutes.
5. Drain and squeeze water out of cucumber and seaweed.
6. Pour amazu vinegar mixture over cucsliced cucumber. Sprinkle with sesame seeds and serve.
This is also good without the seaweed.
Hungarian cucumber salad - Tejfeles uborka salata:
Basically the cucumber salad with thinly sliced onion, salt and pepper that others have described. Many countries have their own form of this salad. Let sit in fridge for an hour and Sprinkle with sweet Hungarian paprika and serve.
Greek salad - Horiatiki
2 cucumbers chopped in bite sized pieces (some people peel cucs)
4-6 roma tomatoes (any tomato will work)
1/2 a red onion sliced
1/4 cup olive oil
1 1/2 Tblsp lemon juice
2 tsp dried oregano or use less if fresh
1/2 cup crumbled feta cheese
Salt and pepper to taste