Cucumber and Charred Onion Salad

Name: Cucumber and Charred Onion Salad
Yield: 4 servings
Ingredients: 1 1 Fresno chile, thinly sliced into rings, seeded if desired; 1 4 tablespoons red wine vinegar, divided; 1 2 medium red onions, sliced into 1/4" rounds; 1 4 tablespoons olive oil, divided, plus more for serving; 1 Kosher salt, freshly ground pepper; 1 1 medium English hothouse cucumber, sliced into rounds; 1 1/4 teaspoon dried oregano

From the kitchen of Carly

Charred onions turn sweet and jammy against crisp cucumber rounds in this bright, vinegary salad. Fresno chiles add gentle heat, while dried oregano ties everything together. The result is a side dish that tastes like summer on a plate.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 Fresno chile, thinly sliced into rings, seeded if desired
14 tablespoons red wine vinegar, divided
12 medium red onions, sliced into 1/4" rounds
14 tablespoons olive oil, divided, plus more for serving
1Kosher salt, freshly ground pepper
11 medium English hothouse cucumber, sliced into rounds
11/4 teaspoon dried oregano

Instructions

Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
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.
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.