Using a vegetable peeler, partially peel the cucumber so that it is striped green.
Halve the cucumber lengthwise, and using a spoon remove the seeds.
Cut the cucumber into 1/2″ slices, at a bias (cut it at a 45 degree angle rather than straight across).
Place sliced cucumbers into a bowl and toss with 1/2 teaspoon of salt. This will allow the cucumbers to release their water. Set aside for 15 minutes.
While the cucumbers are resting, slice grapes in half lengthwise.
Place grapes, cut side down, into a sauté pan over medium heat.
Once the grapes begin to smell like a seared steak (about five minutes), flip them. Allow them to cook on the other side for another five minutes.
Drain cucumber slices and add to the pan along with the olive oil and ginger, tossing everything together to coat.
Slice the basil leaves into small ribbons (chiffonade) and toss them together with the cucumbers and grapes.
Serve hot and enjoy!
Garnish with toasted, salted sunflower seeds for an added crunch!