Mince 2 cloves of garlic and fresh ginger to make 2 T.  Marinate in 2 T. rice wine vinegar for 15 minutes.

Cut 2 medium sized tomatoes into quarters, then cut the quarters into thick slices.  Toss in a bowl with salt.

Fry 1/4 lb. of shishito peppers in 2 T. olive oil and salt until blistered on both sides.    Use a tongs to flip the peppers.

Thinly slice 1 Painted Serpent cucumber on an angle to make 2 C..  Toss the cucumbers with the garlic and ginger, and 1 T. soy sauce.  Let them marinate for 10 minutes.

When the peppers are cool, remove the stems and cut the bigger ones in half (leave the small ones whole).

Toss the peppers and the tomatoes with the cucumbers.  Add olive oil, salt, and black pepper to taste.  Sprinkle with toasted sesame seeds