Send this page to someone via emailFollow along with Susan Hay and Chef Mark McEwan, as he prepares a beautiful summer salad using Ontario cucumbers with citrus, ginger, and chili. Combine olive oil, rice wine vinegar, honey, Dijon mustard, grated ginger, garlic, orange zest, lemon juice and chili flakes into a sealed container in a mixing bowl. For the salad, place diced cucumber in a mixing bowl. Season with additional salt and pepper to taste. Chefs note: This salad works beautifully as a light starter or as an accompaniment to grilled fish, seafood or chicken.