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Charred Red Onion and Cucumber Salad

Author: Christopher Kosovich

Ingredients

  • 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

Instructions

  • Prepare grill for medium-high heat.
  • Combine chile and 2 Tbsp. vinegar in a small bowl; set aside.
  • Place onions on a rimmed baking sheet and drizzle with 2 Tbsp. oil; season with salt and pepper.
  • Turn to coat. Grill onions directly on grate until lightly charred and softened, about 2 minutes per side.
  • Transfer to a large bowl and toss with remaining 2 Tbsp. vinegar; let cool.
  • 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.
  • Serve drizzled with more oil.