This salad can be made with cucumbers, zucchini or a combination of both. I think it would also be good with some sliced onion added. I have this recipe from many years ago when olive oil and red wine vinegar were not commonly used (at least not in small town Midwest USA).
The original called for 2 Tbsp oil, that probably would have been Mazola corn oil or Wesson oil. Seems like that is all we had then. Two TBSP seemed like a lot so I cut it in half and used olive oil. I love red wine vinegar so chose that instead of plain old white distilled or cider vinegar.
Cuke/Zuke Salad 4 servings
1 large cucumber or zucchini, sliced (about 4 cups)
1-2 Tbsp finely cut fresh dill (I did not have fresh so used about 1/2 tsp dried. You can adjust for your own taste.)
2 Tbsp low fat or fat free sour cream
1 Tbsp olive oil
1 Tbsp red wine vinegar
1/2 tsp salt
Slice cuke/zuke and place in large bowl. Sprinkle with dill.
Whisk together remaining ingredients and pour over vegetables.
Chill at least an hour or two.