Ingredients:
1-1/4 pounds English or Persian cucumbers, ends trimmed 1 teaspoon kosher salt 2 tablespoons rice vinegar 1 tablespoon reduced-sodium soy sauce 2 teaspoons granulated sugar 1 to 2 teaspoons chili oil 1 teaspoon toasted sesame oil 1 cup halved California grapes 2 scallions, thinly sliced 2 teaspoons toasted sesame seeds

Instructions:
Using rolling pin, smash whole cucumbers lightly, just enough to break open. Tear or cut into 1-1/2-inch pieces and season with salt. Transfer to sieve and let drain 10 minutes. In large bowl, whisk vinegar, soy sauce, sugar, chili oil, and sesame oil; stir in grapes and scallions. When cucumbers finish draining, add to bowl with grape mixture and stir to combine. Sprinkle with sesame seeds and serve.