Charred Red Onion and Cucumber Salad
  • 1 Fresno chile, thinly sliced into rings, seeded if desired
  • 4 tablespoons red wine vinegar, divided
  • 2 medium red onions, sliced into ¼-inch rounds
  • 4 tablespoons olive oil, divided, plus more for serving
  • Kosher salt and freshly ground black pepper
  • 1 medium English hothouse cucumber, sliced into rounds
  • ¼ teaspoon dried oregano
  1. Prepare grill for medium-high heat.
  2. Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.
  3. Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper.
  4. Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side.
  5. Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.
  6. Coarsely chop ½ cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 Tbsp. oil and toss to combine; season with salt and pepper.
  7. Serve drizzled with more oil.
Recipe by Christopher Kosovich at