I like Swedish cucumber salad:
Thinly sliced cucumbers, onion, fresh dill, S&P, 3:1 water to vinegar, sugar. The amount of sugar depends on how many cukes and onions are in the bowl. usually I take 2/3 c water, 1/3 c vinegar and about 1/4 c sugar --shake that up in a mason jar with the dill and S&P (this is for a bowl with about 3-4 cukes and 1 medium onion). Taste. Too sweet, add more vinegar, too tart, add more sugar. Let this marinade, covered, in the fridge for at least 4 hours, serve at room temperature.
For recipes using cucumber + sour cream, instead of using sour cream, I usually will drain whole yogurt to get rid of as much whey as possible (save for bread making or kimchee), and use 7/8 c yogurt "cheese" for each cup of sour cream. Otherwise, if you prefer, you can use Greek yogurt.
Indian cucumber raita with mint is another option.
You can serve with chicken kabobs, chicken or turkey burgers, lamb, just about anything grilled or if you are making Indian mains.