1/4 c fresh ginger (grated, or use microplane)
1 TB sherry vinegar or rice vinegar
1/2 tsp sugar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/3 c vegetable oil
2 large tomatoes, cored and cut into 6 to 8 wedges each
1 large cucumber, peeled, halved lengthwise, seeded and cut into 1/8"-thick half moons
1 scallion, white and green parts, thinly sliced
To make the vinaigrette, squeeze the shredded ginger in your hand over a blender container to extract as much juice as possible - should yield one tablespoon of juice. OR use a microplane and extract 1 TB of "pulp". If using grater and squeezing the juice, discard the ginger when finished. Add the vinegar, sugar, salt and pepper and pulse to dissolve the sugar. With the machine running, gradually add the oil through the top vent. Alternatively, you can simply whisk these ingredients together, or shake in a jar.
Combine the tomatoes, cucumber and scallion in a medium bowl. Add the vinaigrette and mix well. Serve immediately or refrigerate until ready to serve. (Don't refrigerate for more than 4 hours before serving).