1. To make the salsa: Preheat the oven a grill. Coat the tomatoes, scallions and chile peppers with the olive oil. Grill the vegetables over high heat, turning frequently, for 10-12 minutes, or until the tomato and pepper skins are lightly charred. Remove from the heat. Set aside until cool enough to handle.

2. Chop the roasted vegetables. Place in a large bowl. Add the cilantro and vinegar. Stir to mix. Cover and refrigerate for 1 hour.

3. To make the salad; In a large non stick skillet over medium-high heat, warm the oil. Crumble in the buffalo. Season with the chili powder, chipotle seasoning, and salt. Cook, stirring occasionally, for about 8 minutes, or until browned.

4. Divide the greens onto 4 plates. Spoon the buffalo mixture and cucumber over the greens. Top each serving with 12 tablespoons of salsa.