I have been known to make an entire meal out of a favorite fruit or vegetable using the "slice and shovel" method. One of my favorite summertime choices for this is the cucumber. Ice cold, sliced into rounds, and piled on a plate. A little ranch dressing if I'm feeling adventurous.
You have to be careful with cukes. They can be grainy and tasteless, or squishy and sour if you don't choose wisely.
Most "store" cucumbers should be a nice deep green in color, with firm flesh. Size is not always an indicator of taste, so don't be afraid to choose smaller cukes over their dinosaur-sized counterparts. Dynamite comes in small packages, and better flavor often does, too.
If you're buying from a Farmer's Market, you have the luxury of being able to do a background check on your produce. What variety, when it was picked, and so forth. Most gardeners are (justifiably) proud of their knowledge, and are usually happy to answer questions.
Once you get your haul home, give the cukes a good scrub to remove dirt or shipping wax (applied to seal in moisture and prevent skin damage in transit), then decide how you want to serve them. Straight up? Salad? How about a cuke-kebab? If you're in the mood for something different, why not try some cucumber soup? The recipe uses chicken broth and sour cream, making it unsuitable for folks who prefer to avoid animal products, but I'm willing to bet that there are some clever substitutions available that could make it work for most any dietary needs.
How do you like your cukes?