According to the cookbook author (Deborah Madison), this is a good candidate for a winter salad if your market is low on appealing fresh vegetables during the colder months. That's true, if you want hothouse cucumbers. It's also a great use for the plethora of small, pickling cucumbers most often grown in home gardens and appearing on roadside stands.
From Vegetarian Cooking for Everyone
2 regular cucumbers, 1 long hothouse/English cucumber, or 3 small pickling cukes
salt and freshly milled pepper
2-3 t. olive oil
fresh lemon juice
1 t. fresh dill or several pinches dried
(feta cheese--my addition; optional, but adds a nice touch)
Peel cucumbers if peel is thick and/or waxed. Cut in half length-wise, scoop out the seeds, leaving a nicely shaped shell with smooth sides, and thinly slice. Toss the cucumbers with a few pinches of salt, pepper to taste, and enough oil to coat lightly. Add a few drops of lemon juice and the dill. Sprinkle a little feta on top if desired.