Rather than just add them to tossed salad, I perused one of my favorite historic cookbooks - The Women's Institute Library of Cookery, published 1917- and found a recipe for a cucumber salad.
The original recipe says to cut 3 cucumbers in half, hollow them out and use them for serving (little cucumber boats). I am neither that talented nor to I have enough patience.
The recipe also called for an unspecified amount of "salad dressing" and a pimento. I didn't have a pimento, but I did have a gorgeous reddish purple bell pepper that I also picked up from the farmer's market.
For the salad dressing I used plain old ranch, adding 1 tbsp at a time until the salad was "dressed"
So here is my interpretation of the Cucumber Salad:
3 cucumbers, peeled and diced
1 cup diced tomato (I used cherry tomatoes)
2 stalks celery
1 bell pepper
3 TBSP Ranch.
Combine and toss well.