Cucumber and Charred Onion Salad

Cool cucumber, lightly charred red onion, and a bright vinegar dressing make a fresh side for grilled burgers or slow-cooked short ribs.

Ingredients

• 1 Fresno chile, thinly sliced into rings; remove seeds for less heat

• 4 tablespoons red wine vinegar, divided

• 2 medium red onions, sliced into ¼-inch rounds

• 4 tablespoons olive oil, divided, plus a little more to finish

• Kosher salt and freshly ground black pepper, to taste

• 1 English cucumber, sliced into rounds

• ¼ teaspoon dried oregano

Method

1. Heat the grill to medium-high. Combine the chile and 2 tablespoons of the vinegar in a small bowl and set aside.

2. Put the onion rounds on a tray. Toss gently with 2 tablespoons of the oil, salt, and pepper, keeping the rounds together as much as possible.

3. Grill the onions until lightly charred and softened, about 2 minutes per side. Use a grill basket if the slices are likely to fall through the grate.

4. Transfer the onions to a large bowl, toss with the remaining 2 tablespoons of vinegar, and let cool. Coarsely chop about ½ cup of the grilled onion and return it to the bowl.

5. Add the cucumber, chile and its soaking liquid, oregano, and remaining 2 tablespoons of oil. Toss, then taste and adjust the salt and pepper.

6. Finish with a light drizzle of olive oil and serve alongside your main dish.

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