Cucumber and Charred Onion SaladPeden + Munk
Somewhere between a condiment and a side; this would be great spooned right onto a burger.
Recipe information
Yield
8 Servings
Ingredients
1 Fresno chile, thinly sliced into rings, seeded if desired
4 tablespoons red wine vinegar, divided
2 medium red onions, sliced into 1/4" rounds
4 tablespoons olive oil, divided, plus more for serving
Kosher salt, freshly ground pepper
1 medium English hothouse cucumber, sliced into rounds
1/4 teaspoon dried oregano
Preparation
Step 1
Prepare grill for medium-high heat. Combine chile and 2 tablespoons vinegar in a small bowl; set aside.
Step 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.
Step 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.
Recipe notes
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