Cucumber and Charred Onion Salad
A refreshing summer salad featuring crisp cucumber rounds and charred red onions, brightened with Fresno chile, red wine vinegar, and oregano. The contrast between the cool cucumber and smoky grilled onions creates a delightful mix of textures and flavors.
Ingredients
- •1 whole Fresno chile
- •4 tablespoons red wine vinegar
- •2 medium red onions
- •4 tablespoons olive oil
- •1 to taste Kosher salt and pepper
- •1 medium English hothouse cucumber
- •¼ teaspoon dried oregano
Cooking Instructions
- 1.
Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
5 min
- 2.
Place onions on a rimmed baking sheet and drizzle with 2 tablespoons 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 tablespoons vinegar; let cool.
10 min
- 3.
Coarsely chop 1/2 cup grilled onion and return to bowl. Add chile and soaking liquid, cucumber, dried oregano, and 2 tablespoons oil and toss to combine; season with salt and pepper. Serve drizzled with more oil.
5 min
